MEAT CARCASS QUALITY EVALUATION AND MEAT PROCESSING - Omer Elimam, Ibrahim;Hascík, Peter
61,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in 6-10 Tagen
payback
31 °P sammeln
  • Broschiertes Buch

Carcass classification systems were first introduced over forty years ago, EU support schemes and the red meat industry have changed considerably, in particular the reform of the CAP and the structure and demands of the beef and sheep supply chains. The recent changes to the CAP regimes, ending production based subsidies and the demands within the meat supply chain have increased the need for producers to more closely meet market and customer specifications to sustain viable businesses

Andere Kunden interessierten sich auch für
Produktbeschreibung
Carcass classification systems were first introduced over forty years ago, EU support schemes and the red meat industry have changed considerably, in particular the reform of the CAP and the structure and demands of the beef and sheep supply chains. The recent changes to the CAP regimes, ending production based subsidies and the demands within the meat supply chain have increased the need for producers to more closely meet market and customer specifications to sustain viable businesses
Autorenporträt
Assoc. Prof. Ibrahim Ome Elimam, has obtained PhD in  biotechnology and food science from Slovak University of Agriculture in Nitra - Faculty of Biotechnology and Food Sciences. Now works at faculty of  animal production University of East Kordofan Sudan - Member of (EAAP) European Federation of animals Production science.