Exploring Meat Delicacies and Dairy Marvels

Journal of Food Sciences Vol 3 No 1 (2022)

Journal of Food Sciences is a high-profile peer reviewed journal approved for its vast knowledge and it is published by CARI Journals USA LLC. The journal serves as a vital platform for cutting-edge research and advancements in the field of food science. The journal encompasses a wide range of topics spanning food chemistry and engineering, food microbiology, food safety and nutrition. Researchers, scholars, and experts from around the globe contribute to the Journal of Food Sciences, sharing their latest findings and innovations that contribute to the advancement of the food industry and our understanding of the intricate relationship between food and human health.

TOPICS IN THE BOOK

• Physiochemical and Sensorial Properties of Burgers Produced from Nubian Goat Meat and Beef
• Effect of Production System on Chemical Composition and Macro-Minerals of Sudanese Camels Milk
• The Characteristics of Cracker Fish and Beef Products Processed under Sudanese Condition