More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Lorenzo, José Manuel (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Munekata, Paulo E. S. (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Barba, Francisco J. (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Toldrá, Fidel (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Θέματα: Food-Biotechnology.; Organic chemistry.; Food Science.; Organic Chemistry.

This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar...