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Fig. 3 | Journal of Ethnic Foods

Fig. 3

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

Fig. 3

Protein degradation as analyzed by SDS-PAGE in camel meat as influenced by different packaging conditions. M, marker; F, fresh samples; V, vacuum-packed samples; Air, air-packed samples; W, wrapped samples; SDS-PAGE, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (Source: Maqsood et al. [81] with reprinted permission from Elsevier)

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Journal of Ethnic Foods

ISSN: 2352-619X

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