Classification, History and Distribution of the Camel / B. Faye --;Camel Meat in the World / B. Faye --;Camel Nutrition for Meat Production / R. Al Jassim and J. Hogan --;Camel Body Growth / I.T. Kadim and O. Mahgoub --;Slaughtering and Processing of Camels / I.T. Kadim, M.M. Farouk, O. Mahgoub and A.E. Bekhit --;Inspection of Slaughtered Dromedary Camels / M.H. Tageldin, S. Al-Zadjali, B. Faye and S. Al-Mugheiry --;Prospects for Online Grading of Camel Meat Yield and Quality / H.J. Swatland --;Camel Carcass Quality / I.T. Kadim and O. Mahgoub --;Distribution and Partitioning of Tissues in the Camel Carcass / O. Mahgoub and I.T. Kadim --;Structure and Quality of Camel Meat / I.T. Kadim and O. Mahgoub --;Interventions to Improve the Tenderness of Fresh Meat: a Future Prospect for Camel Meat Research / A.E. Bekhit, D.L. Hopkins, M.M. Farouk and A. Carne --;Processed Camel Meats / M.M. Farouk and A.E. Bekhit --;Nutritive and Health Value of Camel Meat / A.E. Bekhit and M.M. Farouk --;The Economic Potential of Camel Meat / M. Mbaga.
یادداشتهای مربوط به خلاصه یا چکیده
متن يادداشت
This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide.
موضوع (اسم عام یاعبارت اسمی عام)
موضوع مستند نشده
Camel meat.
موضوع مستند نشده
Camels.
موضوع مستند نشده
Camelus.
رده بندی کنگره
شماره رده
TX556
.
C35
نشانه اثر
E358
2013
نام شخص به منزله سر شناسه - (مسئولیت معنوی درجه اول )