Fig. 2From: A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle EastProteolysis in the camel meat proteins as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) (Source: Maqsood et al. [52] with reprinted permission from Elsevier)Back to article page