Handbook of Poultry Science and Technology, Two-Volume Set

ISBN: 978-0-470-18537-7

Hardcover

1484 pages

February 2010

US $405.00

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Description
Table of Contents

Poultry science covers raising and managing healthy chickens, turkeys, and ducks for eggs or meat. From live poultry up until retail production, Handbook of Poultry Processing provides an updated and comprehensive reference on everything related to the poultry industry, including scientific, technical, and engineering principles, methods, and product categories. This definitive resource covers the link between meat quality and production process, which can help in solving potential quality problems, making this two-volume set an essential tool for all practitioners, libraries, scientists, researchers, and academics in this field.

Individual Volumes

Handbook of Poultry Science and Technology, Volume 1, Primary Processing

by Isabel Guerrero-Legarreta, Ph.D (Editor), Y. H. Hui (Consulting Editor), Alma Delia Alarcón-Rojo, Ph.D (Associate Editor), Christine Alvarado, Ph.D (Associate Editor), Amarinder S. Bawa, Ph.D (Associate Editor), Francisco Guerrero-Avendaño, Ph.D (Associate Editor), Janne Lund�n, Ph.D (Associate Editor), Lisa McKee, Ph.D (Associate Editor), Jos� Ángel P�rez-Álvarez, Ph.D (Associate Editor), Yoshinori Mine, PhD (Associate Editor), Casey M. Owens, Ph.D (Associate Editor), Joe M. Regenstein (Associate Editor), Marcelo R. Rosmini, Ph.D (Associate Editor), Jorge Soriano-Santos, Ph.D (Associate Editor), J. Eddie Wu, Ph.D (Associate Editor)

US $225.00