الفهرس 
effect of cooking methods on meat
prepratarion of the brineOnly 14 pages are availabe for public view
 |  | from | 122 |  |  |
| | | from | 122 | | |
Abstract
the main purpose of this study was to tenderize the camel meat using massaging method in this study camel meat was in jected with the brine at the ratio 48 ml