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Camel meat and meat products [[electronic resource] /] / edited by I.T. Kadim ... [et al.]
| Camel meat and meat products [[electronic resource] /] / edited by I.T. Kadim ... [et al.] |
| Pubbl/distr/stampa | Wallingford, : CABI, c2013 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina | 636.295 |
| Altri autori (Persone) | KadimI. T (Isam T.) |
| Soggetto topico |
Camels
Cooking (Camel meat) |
| ISBN |
1-283-90355-5
1-78064-123-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Contributors; Preface; 1 Classification, History and Distribution of the Camel; 2 Camel Meat in the World; 3 Camel Nutrition for Meat Production; 4 Camel Body Growth; 5 Slaughtering and Processing of Camels; 6 Inspection of Slaughtered Dromedary Camels; 7 Prospects for Online Grading of Camel Meat Yield and Quality; 8 Camel Carcass Quality; 9 Distribution and Partitioning of Tissues in the Camel Carcass; 10 Structure and Quality of Camel Meat; 11 Interventions to Improve the Tenderness of Fresh Meat: a Future Prospect for Camel Meat Research; 12 Processed Camel Meats
13 Nutritive and Health Value of Camel Meat14 The Economic Potential of Camel Meat; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; Z |
| Record Nr. | UNINA-9910626107603321 |
| Wallingford, : CABI, c2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Goat meat production and quality [[electronic resource] /] / edited by O. Mahgoub, I.T. Kadim, and E.C. Webb
| Goat meat production and quality [[electronic resource] /] / edited by O. Mahgoub, I.T. Kadim, and E.C. Webb |
| Pubbl/distr/stampa | Wallingford, Oxfordshire ; ; Cambridge, Mass., : CABI, c2012 |
| Descrizione fisica | 1 online resource (371 p.) |
| Disciplina | 636.313 |
| Altri autori (Persone) |
KadimI. T (Isam T.)
MahgoubO (Osman) WebbE. C (Edward Cottington) |
| Soggetto topico |
Goat meat - Quality
Goat meat Goats |
| ISBN |
1-283-42588-2
9786613425881 1-84593-850-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Contributors; Preface; 1 Overview of the Global Goat Meat Sector; 2 Goat Meat Production Systems; 3 Carcass Traits of Hardy Tropical Goats; 4 Genetics and Breeding of Meat Goats; 5 Reproductive Efficiency for Increased Meat Production in Goats; 6 Nutrition of the Meat Goat; 7 Growth, Development and Growth Manipulation in Goats; 8 The Role of Objective and Subjective Evaluation in the Production and Marketing of Goats for Meat; 9 Tissue Distribution in the Goat Carcass; 10 Influences of Diets on Fatty Acid Composition of Edible Tissues of Meat Goat
11 Mineral Composition of Goat Meat12 Linear Body Measurements and Carcass Characteristics of Goats; 13 Nutritive Value and Quality Characteristics of Goat Meat; 14 Effect of Early Nutrition on Carcass and Meat Quality of Young Goats Under Milk Production Systems; 15 Effects of Feeding System and Diet on the Body Lipid Composition of Young Goats; Index; A; B; C; D; E; F; G; H; I; K; L; M; N; O; P; R; S; T; U; V; W; Z |
| Record Nr. | UNINA-9910627295803321 |
| Wallingford, Oxfordshire ; ; Cambridge, Mass., : CABI, c2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||