LEADER 01538nam  22004453  450 
001 9911025987503321
005 20251003080253.0
010   $a981-9685-52-4
035   $a(CKB)40944888300041
035   $a(MiAaPQ)EBC32323762
035   $a(Au-PeEL)EBL32323762
035   $a(OCoLC)1543210301
035   $a(EXLCZ)9940944888300041
100   $a20251003d2025      uy         0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aBuffalo (Bubalus Bubalis) Meat $eProduction, Processing and Quality
205   $a1st ed.
210  1$aSingapore :$cSpringer,$d2025.
210  4$dİ2025.
215   $a1 online resource (613 pages)
225 1 $aBiomedical and Life Sciences Series
311 08$a981-9685-51-6 
330   $aThis book provides an overview of the buffalo meat industry.Chapter topics include production systems, nutritional interventions for designer meat production, composition and nutritional quality of buffalo meat, value addition, processing, packaging, and quality assurance programme.
410  0$aBiomedical and Life Sciences Series
676   $a636.293
700   $aChatli$b Manish Kumar$01850059
701   $aP. S$b Girish$01850060
701   $aKumar$b Harshit$01850061
701   $aInderjeet Singh$01889820
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911025987503321
996   $aBuffalo (Bubalus Bubalis) Meat$94531176
997   $aUNINA