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

• Corporate Author: SpringerLink (Online service)
• Other Authors: Lorenzo, José Manuel (Editor, http://id.loc.gov/vocabulary/relators/edt), Munekata, Paulo E. S. (Editor, http://id.loc.gov/vocabulary/relators/edt), Barba, Francisco J. (Editor, http://id.loc.gov/vocabulary/relators/edt), Toldrá, Fidel (Editor, http://id.loc.gov/vocabulary/relators/edt)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Edition: 1st ed. 2019.
• Subjects: 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...