Poultry Science: The Many Faces of Chemistry in Poultry Production and Processing
By Katarzyna Stadnicka , Aleksandra Dunisławska and Bartosz Tylkowski
Poultry Science: The Many Faces of Chemistry in Poultry Production and Processing PDF presents a novel, interdisciplinary approach to describe the role of advanced research and engineering in contemporary poultry science and poultry production. Acknowledged experts in a range of disciplines including chemistry, microbiology, nutrition, food technology, meat science, health sciences, biotechnology, and animal science write each chapter of the book. Current technologies, safety, use of antibiotics, and welfare issues to address the challenges of the Green Deal and circular economy, are a few topics this book examines.
- Describes the current challenges and prospects in poultry science
- Discusses safety and sustainability of a European as well as global poultry production
|File Size||110 MB|
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