國立虎尾科技大學 |

Asiatic Water Buffalo = A Sustainable and Healthy Red Meat Source /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Asiatic Water Buffalo/ by Naveena B. Maheswarappa, Muthukumar Muthupalani, Kiran Mohan, Rituparna Banerjee, Arup Ratan Sen, Sukhdeo B. Barbuddhe.
其他題名:	A Sustainable and Healthy Red Meat Source /
作者:	Maheswarappa, Naveena B.
其他作者:	Muthupalani, Muthukumar.
面頁冊數:	XVI, 150 p. 1 illus.online resource. :
Contained By:	Springer Nature eBook
標題:	Food science. -
電子資源:	https://doi.org/10.1007/978-981-19-2619-8
ISBN:	9789811926198

Asiatic Water Buffalo = A Sustainable and Healthy Red Meat Source /
Maheswarappa, Naveena B.

Asiatic Water BuffaloA Sustainable and Healthy Red Meat Source /[electronic resource] :by Naveena B. Maheswarappa, Muthukumar Muthupalani, Kiran Mohan, Rituparna Banerjee, Arup Ratan Sen, Sukhdeo B. Barbuddhe. - 1st ed. 2022. - XVI, 150 p. 1 illus.online resource.

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 -- .

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.

ISBN: 9789811926198

Standard No.: 10.1007/978-981-19-2619-8doiSubjects--Topical Terms:

1179759
Food science.

LC Class. No.: TX341-641

Dewey Class. No.: 641.3

Asiatic Water Buffalo = A Sustainable and Healthy Red Meat Source /
LDR:03580nam a22004095i 4500 001 1088892
003 DE-He213
005 20220722132912.0
007 cr nn 008mamaa
008 221228s2022 si | s |||| 0|eng d
020 $a 9789811926198 $9 978-981-19-2619-8
024 7 $a 10.1007/978-981-19-2619-8 $2 doi
035 $a 978-981-19-2619-8
050 4 $a TX341-641
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3 $2 23
082 0 4 $a 664 $2 23
100 1 $a Maheswarappa, Naveena B. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1396114
245 1 0 $a Asiatic Water Buffalo $h [electronic resource] : $b A Sustainable and Healthy Red Meat Source / $c by Naveena B. Maheswarappa, Muthukumar Muthupalani, Kiran Mohan, Rituparna Banerjee, Arup Ratan Sen, Sukhdeo B. Barbuddhe.
250 $a 1st ed. 2022.
264 1 $a Singapore : $b Springer Nature Singapore : $b Imprint: Springer, $c 2022.
300 $a XVI, 150 p. 1 illus. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
505 0 $a 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 -- .
520 $a 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.
650 0 $a Food science. $3 1179759
650 0 $a Food—Microbiology. $3 1366577
650 0 $a Veterinary medicine. $3 785002
650 1 4 $a Food Science. $3 673136
650 2 4 $a Food Studies. $3 1366189
650 2 4 $a Food Microbiology. $3 582543
650 2 4 $a Veterinary Science. $3 1366429
700 1 $a Muthupalani, Muthukumar. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1396115
700 1 $a Mohan, Kiran. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1396116
700 1 $a Banerjee, Rituparna. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1396117
700 1 $a Sen, Arup Ratan. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1396118
700 1 $a Barbuddhe, Sukhdeo B. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1396119
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9789811926181
776 0 8 $i Printed edition: $z 9789811926204
776 0 8 $i Printed edition: $z 9789811926211
856 4 0 $u https://doi.org/10.1007/978-981-19-2619-8
912 $a ZDB-2-SBL
912 $a ZDB-2-SXB
950 $a Biomedical and Life Sciences (SpringerNature-11642)
950 $a Biomedical and Life Sciences (R0) (SpringerNature-43708)