標(biāo)題: Titlebook: Asiatic Water Buffalo; A Sustainable and He Naveena B. Maheswarappa,Muthukumar Muthupalani,Suk Book 2022 The Editor(s) (if applicable) and [打印本頁] 作者: Body-Mass-Index 時(shí)間: 2025-3-21 20:05
書目名稱Asiatic Water Buffalo影響因子(影響力)
書目名稱Asiatic Water Buffalo影響因子(影響力)學(xué)科排名
書目名稱Asiatic Water Buffalo網(wǎng)絡(luò)公開度
書目名稱Asiatic Water Buffalo網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Asiatic Water Buffalo被引頻次
書目名稱Asiatic Water Buffalo被引頻次學(xué)科排名
書目名稱Asiatic Water Buffalo年度引用
書目名稱Asiatic Water Buffalo年度引用學(xué)科排名
書目名稱Asiatic Water Buffalo讀者反饋
書目名稱Asiatic Water Buffalo讀者反饋學(xué)科排名
作者: micturition 時(shí)間: 2025-3-21 21:17
Book 2022processing 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 eas作者: POLYP 時(shí)間: 2025-3-22 01:29 作者: BOOST 時(shí)間: 2025-3-22 05:39 作者: 租約 時(shí)間: 2025-3-22 11:44
https://doi.org/10.1007/978-3-031-37755-6Buffalo meat is often traded as beef in the international market, and it fetches lower price relative to cattle meat. This chapter presents global buffalo population, buffalo meat production, international trade, regulations, and non-tariff barriers affecting export market. Important animal diseases作者: STANT 時(shí)間: 2025-3-22 14:34 作者: Gustatory 時(shí)間: 2025-3-22 20:23
https://doi.org/10.1007/978-3-031-37755-6ogical homogeneity of buffaloes with beef cattle, majority of slaughter steps, machineries, and other carcass characteristics, cuts, confirmation, and grades were similar between them. The current chapter describes lairage and pre-slaughter care, antemortem inspection, humane slaughter requirements,作者: saturated-fat 時(shí)間: 2025-3-22 21:35
https://doi.org/10.1007/978-3-031-37755-6ffalo meat relative to meats from other food animals. Significantly lower fat and cholesterol content of buffalo meat relative to beef and differences in fatty acid composition and minerals have been highlighted. Higher conjugated linoleic acid and other bioactive peptides content in buffalo meat an作者: 古董 時(shí)間: 2025-3-23 02:21
COVID-19 Context and the Way Ahead,ferent buffalo meat quality characteristics like pH, water-holding capacity, protein extractability, collagen content, solubility, etc. during conversion of muscle to meat and ageing changes. Buffalo meat color, myoglobin chemistry, texture, influence of different extrinsic and intrinsic factors, an作者: Amplify 時(shí)間: 2025-3-23 07:18
https://doi.org/10.1007/978-981-19-3281-6ded meat products. This chapter describes the quality attributes of minced buffalo meat, pre-blending, packaging, and natural antioxidant strategies to enhance the color and lipid stability and improve shelf life. Processing of buffalo meat into different emulsion meat products like nuggets, sausage作者: Communal 時(shí)間: 2025-3-23 12:44 作者: 未開化 時(shí)間: 2025-3-23 15:36 作者: Gossamer 時(shí)間: 2025-3-23 20:12 作者: MITE 時(shí)間: 2025-3-23 22:51
Fiscal Policy Without a State in EMU? in more than 80 countries across the globe, and its authentication along the supply chain is an important requirement. This chapter covers various molecular methods and rapid tools developed for buffalo meat species identification and authentication in meat mixes. DNA- and RNA-based genomic and tra作者: Dissonance 時(shí)間: 2025-3-24 04:00 作者: 高貴領(lǐng)導(dǎo) 時(shí)間: 2025-3-24 09:47 作者: Free-Radical 時(shí)間: 2025-3-24 12:04
Naveena B. Maheswarappa,Muthukumar Muthupalani,SukEmphasizes the global need for alternative and sustainable meat sources.Pitches for Low fat and low cholesterol healthier meats.Examines water buffalo meat characteristics, quality, and safety and use作者: Vertebra 時(shí)間: 2025-3-24 17:24 作者: Commonwealth 時(shí)間: 2025-3-24 21:44
https://doi.org/10.1007/978-981-19-2619-8water buffalo; beef; buffalo meat; red meat; cattle; meat nutrition作者: remission 時(shí)間: 2025-3-25 02:40
978-981-19-2621-1The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapor作者: 串通 時(shí)間: 2025-3-25 05:20
Buffalo Slaughtering, Dressing, and Carcass Fabrication, suitable stunning methods, bleeding, electrical stimulation, and dehiding, dehaeding, and evisceration steps. Postmortem inspection, carcass trimming, washing, chilling, fabrication, and by-product handling and storage were also elaborated. Carcass traits, cut-up parts, finish, and confirmation and different grades were also classified.作者: 錯(cuò) 時(shí)間: 2025-3-25 11:00 作者: Herpetologist 時(shí)間: 2025-3-25 12:20
Buffalo Meat Processing and Value Addition,s, and cutlets and replacement of buffalo fat for preparation of low-fat meat products have been discussed. Fermented meat products, restructured meat products, cured and smoked meat products, and use of hurdle technology for processing of shelf-stable meat products have been elaborated.作者: 舉止粗野的人 時(shí)間: 2025-3-25 16:42 作者: Insulin 時(shí)間: 2025-3-25 22:35
Analytical Methods for Authentication of Buffalo Meat,nscriptomic methods and mass spectrometry-based proteomic and metabolomics approaches have been discussed. Immunoassay including ELISA and lateral flow assay and their use in field level detection of meat authentication have been described. This chapter also highlights the advantages and disadvantages beset with each of these methods.作者: 濃縮 時(shí)間: 2025-3-26 02:35
https://doi.org/10.1007/978-3-031-37755-6meat value chain, and authentication techniques for halal meat have been described. Overall, the chapter provides an insight into halal buffalo meat production to enable the buffalo meat producers/processors to comply with global halal guidelines.作者: Cpr951 時(shí)間: 2025-3-26 07:53
Sovereign Debt Channels in the Euro Area,y used veterinary drugs, pesticides, and environmental contaminants and the safety of buffalo meat are briefly discussed. The chapter also covers the shelf life of buffalo meat under chiller and frozen storage conditions.作者: –吃 時(shí)間: 2025-3-26 10:55
Halal Buffalo Meat Production,meat value chain, and authentication techniques for halal meat have been described. Overall, the chapter provides an insight into halal buffalo meat production to enable the buffalo meat producers/processors to comply with global halal guidelines.作者: 慷慨援助 時(shí)間: 2025-3-26 12:43 作者: 詢問 時(shí)間: 2025-3-26 17:36
er buffalo meat characteristics, quality, and safety and useThis 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 作者: 隨意 時(shí)間: 2025-3-26 23:32 作者: compel 時(shí)間: 2025-3-27 04:37 作者: pancreas 時(shí)間: 2025-3-27 09:15
https://doi.org/10.1007/978-3-031-37755-6falo population, buffalo meat production, international trade, regulations, and non-tariff barriers affecting export market. Important animal diseases affecting the global trade, OIE regulations, etc. are discussed.作者: insecticide 時(shí)間: 2025-3-27 12:11
https://doi.org/10.1007/978-3-031-37755-6 in fatty acid composition and minerals have been highlighted. Higher conjugated linoleic acid and other bioactive peptides content in buffalo meat and their role in nutritional benefits to consumers have been described. Lower atherogenic index and health benefits of consuming buffalo meat over beef are narrated.作者: Legend 時(shí)間: 2025-3-27 15:10
https://doi.org/10.1057/9780230228269chemical quality, composition, nutritive value, organoleptic attributes, and processing characteristics of buffalo meat relative to beef are narrated. Overall, the chapter gives an overview of buffalo meat as an alternative red meat source.作者: 前奏曲 時(shí)間: 2025-3-27 19:40 作者: SLAG 時(shí)間: 2025-3-27 23:50
Nutritional Security and Sustainability,es. This chapter highlights their contribution to national economies, nutritional security, sustainable practices, and success stories. Climate smart nature of water buffaloes, their multiple utility, suitability under smallholder production system, reduced food miles, and contribution to UN-sustainable development goals have been narrated.作者: 發(fā)源 時(shí)間: 2025-3-28 03:11 作者: Incise 時(shí)間: 2025-3-28 08:37 作者: RADE 時(shí)間: 2025-3-28 10:50
Buffalo Meat Versus Beef,chemical quality, composition, nutritive value, organoleptic attributes, and processing characteristics of buffalo meat relative to beef are narrated. Overall, the chapter gives an overview of buffalo meat as an alternative red meat source.作者: 鋼筆尖 時(shí)間: 2025-3-28 15:38 作者: 消息靈通 時(shí)間: 2025-3-28 22:19 作者: Nuance 時(shí)間: 2025-3-29 00:39
https://doi.org/10.1007/978-981-19-3281-6s, and cutlets and replacement of buffalo fat for preparation of low-fat meat products have been discussed. Fermented meat products, restructured meat products, cured and smoked meat products, and use of hurdle technology for processing of shelf-stable meat products have been elaborated.作者: 現(xiàn)存 時(shí)間: 2025-3-29 05:43
Catherine Mathieu,Henri Sterdyniakt on sensory attributes, high-pressure processing, chemical additives/preservatives, etc. are described. Important packaging methods like vacuum packaging, modified atmosphere packaging (MAP), active/intelligent packaging, and their use in extending the quality and shelf life of buffalo meat are discussed.作者: 浮夸 時(shí)間: 2025-3-29 07:56
Fiscal Policy Without a State in EMU?nscriptomic methods and mass spectrometry-based proteomic and metabolomics approaches have been discussed. Immunoassay including ELISA and lateral flow assay and their use in field level detection of meat authentication have been described. This chapter also highlights the advantages and disadvantages beset with each of these methods.作者: 亞麻制品 時(shí)間: 2025-3-29 12:15 作者: adj憂郁的 時(shí)間: 2025-3-29 17:25 作者: Panacea 時(shí)間: 2025-3-29 20:43
Nutritional Security and Sustainability,city, productivity, adoptability, and contribution to nutritional security under the resource-poor conditions in underdeveloped and developing countries. This chapter highlights their contribution to national economies, nutritional security, sustainable practices, and success stories. Climate smart 作者: 是比賽 時(shí)間: 2025-3-30 00:58 作者: tolerance 時(shí)間: 2025-3-30 06:29
Halal Buffalo Meat Production,t decade. Global perspectives, competitiveness of the halal water buffalo meat, and business opportunities are described. The chapter covers the details of religious practices, halal food production requirements, prohibited foods, Islamic perspectives and Sharia’a principles, halal requirements of a作者: enumaerate 時(shí)間: 2025-3-30 11:06
Buffalo Slaughtering, Dressing, and Carcass Fabrication,ogical homogeneity of buffaloes with beef cattle, majority of slaughter steps, machineries, and other carcass characteristics, cuts, confirmation, and grades were similar between them. The current chapter describes lairage and pre-slaughter care, antemortem inspection, humane slaughter requirements,作者: CRASS 時(shí)間: 2025-3-30 12:38
Buffalo Meat Composition and Nutritional Characteristics,ffalo meat relative to meats from other food animals. Significantly lower fat and cholesterol content of buffalo meat relative to beef and differences in fatty acid composition and minerals have been highlighted. Higher conjugated linoleic acid and other bioactive peptides content in buffalo meat an作者: unstable-angina 時(shí)間: 2025-3-30 18:07 作者: Diverticulitis 時(shí)間: 2025-3-30 23:44
Buffalo Meat Processing and Value Addition,ded meat products. This chapter describes the quality attributes of minced buffalo meat, pre-blending, packaging, and natural antioxidant strategies to enhance the color and lipid stability and improve shelf life. Processing of buffalo meat into different emulsion meat products like nuggets, sausage
