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A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

Crossref DOI link: https://doi.org/10.1186/s42779-021-00089-1

Published Online: 2021-08-16

Published Print: 2021-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Baba, Waqas N.

Rasool, Nuzhat

Selvamuthukumara, M.

Maqsood, Sajid https://orcid.org/0000-0003-2099-8392
Funding

Funding for this research was provided by:

United Arab Emirates University (UAEU-NRF: 31F024)
License Information

Text and Data Mining valid from 2021-08-16

Version of Record valid from 2021-08-16
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Article History

Received: 4 February 2021

Accepted: 11 July 2021

First Online: 16 August 2021

Declarations

:

: The authors declare no competing interests.

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