Processing Technology of Cattle and Sheep Products

Author: Chen Minghua
Publisher:
Publish Date: 2005-01-01
Features: This book is divided into three parts: Beef and Lamb and Meat Products, Beef and Sheep Milk and Dairy Products, Beef and Sheep Wool and Leather and By-products. The content includes: slaughter of beef and sheep, composition and quality characteristics of meat, storage and preservation of beef and lamb, concept and composition of milk, morphology and structure of wool, and grading of wool, etc.