000			04079nam a22004215i 4500
001			394783
003			ES-MaUEC
005			20230102123158.0
007			cr nn 008mamaa
008			220722s2022 si | s |||| 0|eng d
020			_a9789811926198
024	7		_a10.1007/978-981-19-2619-8 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC
100	1		_aMaheswarappa, Naveena B _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut
245	1	0	_aAsiatic Water Buffalo _bA Sustainable and Healthy Red Meat Source _cby Naveena B Maheswarappa, Muthukumar Muthupalani, Kiran Mohan, Rituparna Banerjee, Arup Ratan Sen, Sukhdeo B Barbuddhe
250			_a1st edition 2022
264		1	_aSingapore _bSpringer International Publishing _c2022
300			_a1 recurso en línea (XVI, 150 páginas) _b1 illus
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
505	0		_aChapter 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			_aThis 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.
700	1		_aMuthupalani, Muthukumar _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut
700	1		_aMohan, Kiran _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut
700	1		_aBanerjee, Rituparna _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut
700	1		_aSen, Arup Ratan _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut
700	1		_aBarbuddhe, Sukhdeo B _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut
776	0	8	_iPrinted edition: _z9789811926181
776	0	8	_iPrinted edition: _z9789811926204
776	0	8	_iPrinted edition: _z9789811926211
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-19-2619-8 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
988			_aSpringer_BiomedLife_2022
999			_c394783 _d394783