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Book Synopsis Scientific poultry production : a unique encyclopaedia by : P. V. Sreenivasaiah
Download or read book Scientific poultry production : a unique encyclopaedia written by P. V. Sreenivasaiah and published by IBDC Publishers. This book was released on 2006 with total page 1504 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Indian context.
Book Synopsis Scientific Poultry Production by : PV. Sreenivasaiah
Download or read book Scientific Poultry Production written by PV. Sreenivasaiah and published by . This book was released on 1987 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Scientific Poultry Production and Nutrition by : Michael Youn
Download or read book Scientific Poultry Production and Nutrition written by Michael Youn and published by . This book was released on 2012 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Poultry Science written by and published by . This book was released on 1926 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:
The book has been authored by 30 well experienced academia to match the syllabi in vogue prescribed by the Veterinary Council of India. In addition, we believe that it has also been useful to postgraduate students of Poultry Science and candidates appearing for JRF, SRF, ARS and NET examinations. Further, this book has also been prepared for the students of the Courses: Poultry Production & Business Management (PPBM), B. Tech, B.Sc Poultry Science and Poultry Science diploma. The title is quite comprehensive and includes updated information on topics dealt with. The unique feather of this book is that at the end of each chapter there is a Question Bank with Answer key so as to help the students for self testing and prepare for the examinations. This book also contains best quality photographs, figures and illustrations to reflect the course contents and explain the subject. We do hope that the book will be appropriate use for the students in particular and teachers, scientists and farmers in general.
Book Synopsis Avian Poultry Production by : D Sapcota
Download or read book Avian Poultry Production written by D Sapcota and published by New India Publishing Agency. This book was released on 2018-01-01 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book has been authored by 30 well experienced academia to match the syllabi in vogue prescribed by the Veterinary Council of India. In addition, we believe that it has also been useful to postgraduate students of Poultry Science and candidates appearing for JRF, SRF, ARS and NET examinations. Further, this book has also been prepared for the students of the Courses: Poultry Production & Business Management (PPBM), B. Tech, B.Sc Poultry Science and Poultry Science diploma. The title is quite comprehensive and includes updated information on topics dealt with. The unique feather of this book is that at the end of each chapter there is a Question Bank with Answer key so as to help the students for self testing and prepare for the examinations. This book also contains best quality photographs, figures and illustrations to reflect the course contents and explain the subject. We do hope that the book will be appropriate use for the students in particular and teachers, scientists and farmers in general.
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
Book Synopsis Handbook of Poultry Science and Technology, Secondary Processing by : Isabel Guerrero-Legarreta
Download or read book Handbook of Poultry Science and Technology, Secondary Processing written by Isabel Guerrero-Legarreta and published by John Wiley and Sons. This book was released on 2010-03-30 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
The poultry industry continues to expand in the warm regions of the world at a much faster rate than in temperate zones. Not only can it be quickly and easily developed in these hot climates but poultry meat and eggs can serve as important sources of animal protein in those areas of the world that have protein insufficiency. Fully revised and updated, this new edition describes how the detrimental effects of heat stress can be reduced through the manipulation of housing, breeding, nutrition and management, and includes new contributions on controlled-environment housing, waterfowl, and breeding fast-growing broilers.
Book Synopsis Poultry Production in Hot Climates by : Nuhad Joseph Daghir
Download or read book Poultry Production in Hot Climates written by Nuhad Joseph Daghir and published by CABI. This book was released on 2008 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: The poultry industry continues to expand in the warm regions of the world at a much faster rate than in temperate zones. Not only can it be quickly and easily developed in these hot climates but poultry meat and eggs can serve as important sources of animal protein in those areas of the world that have protein insufficiency. Fully revised and updated, this new edition describes how the detrimental effects of heat stress can be reduced through the manipulation of housing, breeding, nutrition and management, and includes new contributions on controlled-environment housing, waterfowl, and breeding fast-growing broilers.
Book Synopsis Poultry Science by : M. Eugene Ensminger
Download or read book Poultry Science written by M. Eugene Ensminger and published by . This book was released on 1971 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt:
"Poultry, including meat and eggs, is major agricultural commodity in the world. At some point, almost everyone has eaten chicken, turkey, eggs, or other poultry products. Poultry have been on the earth for over 150 million years, dating back to the original wild jungle fowl. Now we include ducks, geese, turkeys, pheasants, pigeons, peafowl, guinea fowl and chickens in the list of species under the general term poultry. According to the researchers and scientists, 74% of the world's poultry meat, and 68 percent of eggs are produced in ways that are described as 'intensive'. One alternative to intensive poultry farming is free-range farming using lower stocking densities. Poultry producers routinely use nationally approved medications, such as antibiotics, in feed or drinking water, to treat disease or to prevent disease outbreaks. The interest in poultry and poultry products has grown tremendously in the last 20 years. Almost every country in the world has a poultry industry of some kind. Japan is steadily increasing their domestic production of both broilers and egg producing birds. Countries of the former Soviet Union have always been producing poultry and eggs and are continuing to increase their output to meet the new demand. China, the Middle East, and Africa are all areas where increasing demand for poultry has resulted in significant increases in the number of chickens being reared for meat and eggs. This volume Poultry Science presents an introductory overview to the different fields/branches of poultry science. It covers on special feed resources for poultry, biofilms of salmonella and campylobacter in the poultry production, and mycotoxins in poultry feed. It will review the basics of AI and fertility evaluation in poultry. To better appreciate the biological basis of these techniques, an overview of the reproductive biology of poultry is provided. Anticipation of different contaminants in modern poultry farms is provided as the consumption of poultry meat and products has increased as a consequence of economic crisis, driven by several factors, while people keep away from high priced beef/lamb meat or meat products. Meanwhile, due to this increasing demand in industry resulting strict measures in disease control and environmental factors, these products may involve some chemical and natural compounds with hazardous properties at detectable or even very low concentrations. This book will be of valuable for the graduate students, teachers, researchers, farmers, and other professionals, who are interested to fortify and expand their knowledge about chicken products in fields of poultry science, biotechnology, plant science, and agriculture."
Book Synopsis Poultry Science by : Lanzo Mertens
Download or read book Poultry Science written by Lanzo Mertens and published by . This book was released on 2017-10 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Poultry, including meat and eggs, is major agricultural commodity in the world. At some point, almost everyone has eaten chicken, turkey, eggs, or other poultry products. Poultry have been on the earth for over 150 million years, dating back to the original wild jungle fowl. Now we include ducks, geese, turkeys, pheasants, pigeons, peafowl, guinea fowl and chickens in the list of species under the general term poultry. According to the researchers and scientists, 74% of the world's poultry meat, and 68 percent of eggs are produced in ways that are described as 'intensive'. One alternative to intensive poultry farming is free-range farming using lower stocking densities. Poultry producers routinely use nationally approved medications, such as antibiotics, in feed or drinking water, to treat disease or to prevent disease outbreaks. The interest in poultry and poultry products has grown tremendously in the last 20 years. Almost every country in the world has a poultry industry of some kind. Japan is steadily increasing their domestic production of both broilers and egg producing birds. Countries of the former Soviet Union have always been producing poultry and eggs and are continuing to increase their output to meet the new demand. China, the Middle East, and Africa are all areas where increasing demand for poultry has resulted in significant increases in the number of chickens being reared for meat and eggs. This volume Poultry Science presents an introductory overview to the different fields/branches of poultry science. It covers on special feed resources for poultry, biofilms of salmonella and campylobacter in the poultry production, and mycotoxins in poultry feed. It will review the basics of AI and fertility evaluation in poultry. To better appreciate the biological basis of these techniques, an overview of the reproductive biology of poultry is provided. Anticipation of different contaminants in modern poultry farms is provided as the consumption of poultry meat and products has increased as a consequence of economic crisis, driven by several factors, while people keep away from high priced beef/lamb meat or meat products. Meanwhile, due to this increasing demand in industry resulting strict measures in disease control and environmental factors, these products may involve some chemical and natural compounds with hazardous properties at detectable or even very low concentrations. This book will be of valuable for the graduate students, teachers, researchers, farmers, and other professionals, who are interested to fortify and expand their knowledge about chicken products in fields of poultry science, biotechnology, plant science, and agriculture."
Book Synopsis Poultry Science and Production by : Robert E. Moreng
Download or read book Poultry Science and Production written by Robert E. Moreng and published by . This book was released on 1985 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: