Description
| Abstract: | 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 quality; nutritive value of the meat; interventions for the improvement of meat quality; and the economic potential of camel meat. This book is intended as a foundation text with an emphasis on general principles and practical applications, as well as on the more advanced aspects of camel meat sciences. It is intended for a wide range of scientists and professionals who are concerned with camel meat research and education. It may also serve as a reference text for extension personnel and veterinary students. The descriptions and illustrations included in the 14 chapters are based on material prepared by several researchers between 1950 and 2012. |
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| Physical Description: | 1 online resource (248 pages) : illustrations, maps, charts |
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| Bibliography: | Includes bibliographical references and index. |
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| DOI: | 10.1079/9781780641010.0000 |
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| Access: | Access limited to subscribing institution. |
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