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International Journal of Food Science
Volume 2017, Article ID 9061757, 8 pages
Review Article

Processing Challenges and Opportunities of Camel Dairy Products

1School of Animal and Range Sciences, Haramaya University, P.O. Box 138, Dire Dawa, Ethiopia
2Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
3Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag 0027, Gaborone, Botswana
4Division for Diet, Disease Prevention and Toxicology, National Food Institute, Technical University of Denmark, 2860 Søborg, Denmark

Correspondence should be addressed to Tesfemariam Berhe; moc.liamg@malesycul

Received 26 May 2017; Accepted 23 August 2017; Published 3 October 2017

Academic Editor: Salam A. Ibrahim

Copyright © 2017 Tesfemariam Berhe et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Tesfemariam Berhe, Eyassu Seifu, Richard Ipsen, Mohamed Y. Kurtu, and Egon Bech Hansen, “Processing Challenges and Opportunities of Camel Dairy Products,” International Journal of Food Science, vol. 2017, Article ID 9061757, 8 pages, 2017.