Kadim Isam (47 results)

Hardback. Condition: New. Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors. …

Condition: New.

Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condition: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: Used. pp. x + 248.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: Used. pp. x + 248 Illus.

Condition: New.

Condition: Used. pp. x + 248.

Condition: new.

Condition: As New. Unread book in perfect condition.

Condition: As New. Unread book in perfect condition.

Condition: new.

Condition: New.

Hardcover. Condition: new. Hardcover. Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

Condition: As New. Unread book in perfect condition.

Condition: New. In English.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Hardback. Condition: New. Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats.…

Condition: New. 2013. Illustrated. hardcover. 258 pages, 85 b&w. Camel meat has benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews literature on camel meat and meat products, muscle structure, post-mortem analysis and the nutritive value to humans. Cateogry: (UU) Undergraduate. BIC Classification: MBNH3; PSVW7; TVH. Dimension: 251 x 179 x 22. Weight: 774. . . . . .…

Hardback. Condition: New. New copy - Usually dispatched within 4 working days.

Condition: New.

Condition: New. In English.

Gebunden. Condition: New. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel me.

Condition: New. 2012. 1st Edition. Hardcover. 376 pages, Illustrations. Editor(s): Mahgoub, O.; Kadim, I. T.; Webb, E. Covers important areas of goat meat production. This title discusses the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. It addresses the mineral, amino acid and fatty acid composition of goat meat, highlighting its health benefits over other red meats. Cateogry: (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. BIC Classification: PSV; TVH. Dimension: 252 x 179 x 28. Weight: 1004. . . . . .…

Hardcover. Condition: Brand New. 258 pages. 9.75x6.75x1.00 inches. In Stock.

Condition: New. KlappentextrnrnWritten by some of the world s leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role .