| 书目名称 | More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources o | | 编辑 | José Manuel Lorenzo,Paulo E. S. Munekata,Fidel Tol | | 视频video | | | 概述 | Comprehensively covers the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world.Focuses on | | 图书封面 |  | | 描述 | .This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices..More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. also focuses on the important role meat plays | | 出版日期 | Book 2019 | | 关键词 | Meat Chemistry; Exotic Meats; Meat Storage; Meat Nutrition; Meat Consumer Acceptance | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-05484-7 | | isbn_ebook | 978-3-030-05484-7 | | copyright | Springer Nature Switzerland AG 2019 |
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书目名称More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources o影响因子(影响力)
书目名称More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources o影响因子(影响力)学科排名
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发表于 2025-3-21 18:25:32
