Ebook Camel meat and meat products: Part 2

Part 2 book "Camel meat and meat products" includes content: Distribution and partitioning of tissues in the camel carcass, structure and quality of camel meat, interventions to improve the tenderness of fresh meat - a future prospect for camel meat research, processed camel meats, nutritive and health value of camel meat, the economic potential of camel meat.