By Prof. S. C. Ricke,Lisa K. Williams,Prof. Tom J. Humphrey,Dr Sabrina Vandeplas,Aishwarya Pradeep Rao,Jungsoo Joo,Dr Debabrata Biswas,Isaac P. Kashoma,Yosra A. Helmy,Issmat I. Kassem,Dr Gireesh Rajashekara,Navam S. Hettiarachchy,A. V. S. Perumalla,Estefania
Drawing on a global variety of workmanship, this publication stories examine on safeguard, caliber and sustainability matters in chicken construction. half 1 discusses hazards from pathogens, detection and security administration on farms and in slaughterhouse operations. half 2 seems to be at methods of bettering the flavor, color, texture and dietary caliber of chicken meat. ultimately, the publication stories the environmental impression of bird production.
Achieving sustainable construction of bird meat quantity 1: defense, caliber and sustainability should be a regular reference for chook and nutrition scientists in universities, govt and different learn centres and firms interested in fowl creation. it really is followed by way of additional volumes which evaluate chook breeding, food, well-being and welfare.
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