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Goat meat production and quality [electronic resource] Edited by O. Mahgoub, I. Kadim, E. Webb.

Contributor(s): Material type: TextTextLanguage: English Series: CABI BooksPublisher: WallingfordUK CABI 2012Edition: 1Description: 361ppContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781845938505
Subject(s): Additional physical formats: Printed edition:: No titleOnline resources: Summary: 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.
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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.

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