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Meat Science|November 8, 2011
The desert camel as a meat animalO K Yousif, S A Babiker
Meat Science|November 8, 2011
Chemical composition and quality of camel meatS A Babiker, O K Yousif
Meat Science|November 8, 2011
Effect of electrical stimulation, high temperature conditions and ageing on muscle myofibrillar proteinsS A Babiker
Meat Science|November 8, 2011
Hot cutting of goat carcasses following early post-mortem high temperature ageingS A Babiker, A Bello
Meat Science|November 8, 2011
Post-mortem electrical stimulation and high temperature ageing of hot-deboned beefS A Babiker, R A Lawrie
Meat Science|November 8, 2011
Effect of electrical stimulation and cooking temperature on the within-sample variation of cooking loss and shear force of lambP K Lewis, S A Babiker
Meat Science|November 8, 2011
Improved methodology for the electrophoretic determination of horse meat in heated foodstuffsS A Babiker, P A Glover, R A Lawrie
Meat Science|November 8, 2011
Chemical composition and quality attributes of goat meat and lambS A Babiker, I A El Khider, S A Shafie
Folia Morphologica|December 3, 2014
Supraclavicularis proprius muscle associated with supraclavicular nerve entrapmentA Raikos, T English, A Agnihotri, et al.
Meat Science|July 9, 2011
Effect of season on contractile and metabolic properties of desert camel muscle (Camelus dromedarius)O M A Abdelhadi, S A Babiker, B Picard, et al.
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