Department of Poultry Science, Texas A & M University PDF Download
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Author:
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Languages : en
Pages :
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Book Description
Profiles the Department of Poultry Science, a branch of the College of Agriculture and Life Sciences.
Author:
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Category :
Languages : en
Pages :
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Book Description
Profiles the Department of Poultry Science, a branch of the College of Agriculture and Life Sciences.
Author: University of Maryland at College Park. Department of Poultry Science
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages :
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Book Description
Publications issued by Department of Poultry Science including flyers and brochures, guides, handbooks, reports, articles, and programs. Related materials can be found under the following names in University Archives publications: Department of Poultry (UPUB P21).
Author: Shai Barbut
Publisher:
ISBN: 9780889556256
Category : Meat industry and trade
Languages : en
Pages :
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Book Description
Author: University of Florida. Department of Poultry Science
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 106
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Book Description
Author: Virginia Polytechnic Institute and State University. Poultry Science Department
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 16
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Book Description
Author: Katarzyna Stadnicka
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110683911
Category : Technology & Engineering
Languages : en
Pages : 222
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Book Description
The book presents a novel, interdisciplinary approach to describe the role of advanced research and engineering in contemporary poultry science and poultry production. Each chapter of the book is written by acknowledged experts in a range of disciplines including chemistry, microbiology, nutrition, food technology, meat science, health sciences, biotechnology and animal science. Current technologies, safety, use of antibiotics and welfare issues to address the challenges of Green Deal and circular economy, are a few of the topics that this book examines.
Author: Great Britain. Agricultural Development and Advisory Service
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 7
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Book Description
Author: E. L. Wisman
Publisher:
ISBN:
Category :
Languages : en
Pages : 26
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Book Description
Author: University of Maryland at College Park. Department of Poultry
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages :
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Book Description
Publications issued by Department of Poultry including flyers and brochures, guides, handbooks, reports, articles, and programs. Related materials can be found under the following names in University Archives publications: Department of Poultry Science (UPUB P22).
Author: Isabel Guerrero-Legarreta
Publisher: John Wiley & Sons
ISBN: 0470504447
Category : Technology & Engineering
Languages : en
Pages : 806
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Book Description
A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation 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 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
