New Technology for Lamb Product Processing

Author: Ma Lizhen et al.
Publisher:
Publish Date: 2002-10-01
Features: This book is one of the series "New Technologies in Livestock Product Processing." The authors introduce the characteristics of mutton, preliminary processing of mutton, processing of mutton products, the characteristics of goat milk and its product processing, as well as the characteristics and processing of goat hide, goat hair, cashmere, goat gut, goat bone, and other by-products of goats. The content is comprehensive, and the language is concise. It provides excellent guidance for livestock product processing enterprises and offers relatively complete comprehensive utilization data on goat series for researchers in livestock product processing.