000			00972nam a2200145 4500
003			OSt
020			_a9781780641010
100			_a Kadim,I T
245			_aCamel meat and meat products/I T Kadim;
260			_aMA _b: CABI, _c©2013.
300			_ax, 248 p. : ill. ; 25 cm.
500			_aClassification, history and distribution of the camel -- Camel meat in the world -- Camel nutrition for meat production -- Camel body growth -- Slaughtering and processing of camels -- Inspection of slaughtered dromedary camels -- Prospects for online grading of camel meat yield and quality -- Camel carcass quality -- Distribution and partitioning of tissues in the camel carcass -- Structure and quality of camel meat -- Interventions to improve the tenderness of fresh meat: a future prospect for camel meat research -- Processed camel meats -- Nutritive and health value of camel meat -- The economic potential of camel meat
650			_aCamels.
942			_2cc _cBK
999			_c13924 _d13924