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Camel meat and meat products /

This book, composed of 14 chapters, aims to provide basic information which contributes to the understanding of camel meat production. Topics discussed include camel taxonomy, history and worldwide distribution; camel nutrition and growth; slaughtering and processing; carcass and meat yield and qual...

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Bibliographic Details
Format: eBook
Language:English
Published: Wallingford, Oxfordshire, UK : CABI, 2013.
Subjects:
Camels.
Camel meat.
Food Economics, (New March 2000)
Meat Producing Animals.
Animal Husbandry and Production, (New March 2000)
Animal Slaughter.
Animal Nutrition (General)
Animal Nutrition (Production Responses)
Meat Produce.
Food Processing (General)
Food Composition and Quality.
Taxonomy and Evolution.
Camelus.
Dromedaries.
Animal nutrition.
Carcass quality.
Carcass yield.
Economics.
Food marketing.
Food processing.
Food production.
Food quality.
Growth.
History.
Meat animals.
Meat products.
Meat quality.
Nutritive value.
Population distribution.
Reviews.
Slaughter.
Taxonomy.
Electronic books.
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