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| Chapter title |
Camel Carcass and Meat Quality Characteristics
|
|---|---|
| Chapter number | 4 |
| Book title |
More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet
|
| Published by |
Springer, Cham, January 2019
|
| DOI | 10.1007/978-3-030-05484-7_4 |
| Book ISBNs |
978-3-03-005483-0, 978-3-03-005484-7
|
| Authors |
Isam T. Kadim, Roger Purchas |