ملخص
• Camel has unique physiological characteristics, including a great tolerance to high and low temperatures, solar radiation, water scarcity, and poor vegetation. • Camel meat is a good source of protein. • Camel meat contains low levels of intramuscular fat and relatively high proportion of polyunsaturated fatty acids, which may provide health benefits. • Camels have a competitive advantage over other livestock because of low production inputs, which make camel meat available to consumers at a relatively low price.
اللغة الأصلية | English |
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الصفحات (من إلى) | 13-17 |
عدد الصفحات | 5 |
دورية | Animal Frontiers |
مستوى الصوت | 4 |
رقم الإصدار | 4 |
المعرِّفات الرقمية للأشياء | |
حالة النشر | Published - أكتوبر 1 2014 |
ASJC Scopus subject areas
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