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A Non-Destructive Method for Evaluating Camel Meat During Freeze-Thaw Cycles Using Bio-Impedance Analysis
Saliha Lakehal
https://orcid.org/0000-0002-3721-0920-
University of Batna 1 — Institute of Veterinary Science and Agricultural Sciences, Batna City, Algeria
ESPA laboratory, Department of Veterinary Sciences
Brahim Lakehal
- University of Batna 2 — Institute of Hygiene and Industrial Security, Batna City, Algeria
Meat Technology, Vol. 66 (2025), No. 2
Article 2 (p. 81–87)
https://doi.org/10.18485/meattech.2025.66.2.2
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@article{lakehaletal:2025camelmeat,
author = {Lakehal, Saliha and Lakehal, Brahim},
orcid = {0000-0002-3721-0920 and 0000-0003-0020-2377},
affiliation = {University of Batna 1 — Institute of Veterinary Science and Agricultural Sciences ;; University of Batna 2 — Institute of Hygiene and Industrial Security},
affid = {https://ror.org/04hrbe508 ;; https://ror.org/02yvp6477},
affplace = {Batna City, Algeria ;; Batna City, Algeria},
department = {ESPA laboratory, Department of Veterinary Sciences ;; nodepartment},
title = {A Non-Destructive Method for Evaluating Camel Meat During Freeze-Thaw Cycles Using Bio-Impedance Analysis},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2025},
volume = {66},
number = {2},
howpublished = {print},
language = {english},
pages = {81--87},
note = {2},
doi = {10.18485/meattech.2025.66.2.2},
doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2025-66-2&i=2},
url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2025-2/meattech-2025-66-2-2.pdf}
}