Asiatic Water Buffalo : A Sustainable and Healthy Red Meat Source

個数：

Asiatic Water Buffalo : A Sustainable and Healthy Red Meat Source

Maheswarappa, Naveena B./ Muthupalani, Muthukumar/ Mohan, Kiran

ウェブストア価格 ¥29,367（本体¥26,698）
Springer Verlag, Singapore（2022/07発売）
外貨定価 US$ 139.99
ポイント 266pt

提携先の海外書籍取次会社に在庫がございます。通常3週間で発送いたします。
【重要ご説明事項】
1. 納期遅延や、ご入手不能となる場合が若干ございます。
2. 複数冊ご注文の場合は、ご注文数量が揃ってからまとめて発送いたします。
3. 美品のご指定は承りかねます。

●3Dセキュア導入とクレジットカードによるお支払いについて

【入荷遅延について】
世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。

◆画像の表紙や帯等は実物とは異なる場合があります。

◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
また、洋書販売価格は、ご注文確定時点での日本円価格となります。
ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。

製本 Hardcover:ハードカバー版／ページ数 150 p.
言語 ENG
商品コード 9789811926181
DDC分類 636.293

Full Description

This need-based unique book deals exclusively with water buffalo (Bubalus bubalis) meat to provide much needed information to thousands of buffalo meat processors across the world. The information provided in this first-of-its-kind book on buffalo meat quality, nutritional characteristics, safety, and processing can be utilized by buffalo meat producers and meat processors for the advancement of the buffalo meat sector. It also provides valuable information to faculty members, students, researchers, and all other readers interested in this new source of meat. Owing to the limited research and scientific literature available on buffalo meat, the authors' own research findings and our experiences were included wherever required to give crisp, practical, and complete information. The information proposed in this book should be beneficial to the entire buffalo industry, from the farming and processing of buffaloes to the marketing of products. This serve as a handy guide to meat scientists, faculty members, and students willing to learn more about buffalo meat processing. Up-to-date relevant references were also included for the benefit of researchers and students to enable them to easily access further information. Above all, it provides valuable information to consumers who are interested to know this new and potential source of meat.

Chapter 1. Water buffalo: Origin, Emergence and Domestication.- Chapter 2. Nutritional Security and Sustainability.- Chapter 3. Global Issues and International Trade.- Chapter 4. Halal Buffalo Meat Production.- Chapter 5. Buffalo Slaughtering, Dressing and Carcass Fabrication.- Chapter 6. Buffalo Meat Composition and Nutritional Characteristics.- Chapter 7. Buffalo Meat Quality and Structure.- Chapter 8. Buffalo Meat Processing and Value Addition.- Chapter 9. Chilling, Freezing and Other Preservation Methods of Buffalo Meat.- Chapter 10. Buffalo Meat versus Beef.- Chapter 11. Quality Assurance and Safety of Buffalo Meat.- Chapter 12. Analytical Methods for Authentication of Buffalo meat.- Chapter 13. The Way forward.-