Intensive Poultry Culture. 2nd and Rev. Ed PDF Download
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Author: Mrs. M. Baynes
Publisher:
ISBN:
Category :
Languages : en
Pages : 29
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Book Description
Author: Mrs. M. Baynes
Publisher:
ISBN:
Category :
Languages : en
Pages : 29
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Book Description
Author: M. Baynes
Publisher: Forgotten Books
ISBN: 9780267187683
Category : Pets
Languages : en
Pages : 36
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Book Description
Excerpt from Intensive Poultry Culture I have been greatly assisted in the compilation of this book by my husband, and the chapter on houses and appliances is entirely from his pen. The drawings and descriptions be, bas given are all Of houses, etc., which he has designed and, in some cases, constructed entirely himself. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: M. Baynes
Publisher:
ISBN:
Category :
Languages : en
Pages : 30
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Book Description
Author: Thomas E. Quisenberry
Publisher:
ISBN:
Category : Chickens
Languages : en
Pages : 63
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Book Description
Author: Michael M. Midgley
Publisher:
ISBN: 9780112404521
Category : Chickens
Languages : en
Pages : 77
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Book Description
Author: Sampson Low
Publisher:
ISBN:
Category : English literature
Languages : en
Pages : 306
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Book Description
Author: S. Leeson
Publisher: Nottingham University Press
ISBN: 190476178X
Category : Science
Languages : en
Pages : 413
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Book Description
Covering a variety of essential topics relating to commercial poultry nutrition and production—including feeding systems and poultry diets—this complete reference is ideal for professionals in the poultry-feed industries, veterinarians, nutritionists, and farm managers. Detailed and accessible, the guide analyzes commercial poultry production at a worldwide level and outlines the importance it holds for maintaining essential food supplies. With ingredient evaluations and diet formulations, the study's compressive models for feeding programs target a wide range of commercially prominent poultry, including laying hens, broiler chickens, turkeys, ducks, geese, and game birds, among others.
![The English Catalogue of Books [annual] PDF](https://books.google.com/books/content/images/frontcover/33ZUAAAAYAAJ?fife=w80-h100)
Author: Sampson Low
Publisher:
ISBN:
Category : English literature
Languages : en
Pages : 372
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Book Description
Vols. for 1898-1968 include a directory of publishers.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 664
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Book Description
Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
ISBN: 0470504463
Category : Technology & Engineering
Languages : en
Pages : 632
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Book Description
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
