Commercial Chicken Meat And Egg Production

Commercial Chicken Meat And Egg Production by Donald D. Bell. Download it Commercial Chicken Meat And Egg Production books also available in PDF, EPUB, and Mobi Format for read it on your Kindle device, PC, phones or tablets. Commercial Chicken Meat and Egg Production is the 5th edition of a highly successful book first authored by Dr. Mack O. North in 1972, updated in 1978 and 1984. The 4th edition was co-authored with Donald D. Bell in 1990.. Click Get Books for free books.

Commercial Chicken Meat And Egg Production

Commercial Chicken Meat And Egg Production
Author: Donald D. Bell
Publisher: Springer Science & Business Media
ISBN: 1461508118
Size: 38.55 MB
Format: PDF, ePub
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Commercial Chicken Meat and Egg Production is the 5th edition of a highly successful book first authored by Dr. Mack O. North in 1972, updated in 1978 and 1984. The 4th edition was co-authored with Donald D. Bell in 1990. The book has achieved international success as a reference for students and commercial poultry and egg producers in every major poultry producing country in the world. The 5th edition is essential reading for students preparing to enter the poultry industry, for owners and managers of existing poultry companies and for scientists who need a major source of scientifically based material on poultry management. In earlier editions, the authors emphasized the chicken and its management. The 5th edition, with the emphasis shifted to the commercial business of managing poultry, contains over 75% new material. The contributions of 14 new authors make this new edition the most comprehensive such book available. Since extensive references are made to the international aspects of poultry management, all data are presented in both the Imperial and Metric form. Over 300 tables and 250 photos and figures support 62 chapters of text. New areas include processing of poultry and eggs with thorough discussions of food safety and further processing. The business of maintaining poultry is discussed in chapters on economics, model production firms, the use of computers, and record keeping. Updated topics include: breeders and hatchery operations; broiler and layer flock management; replacement programs and management of replacements; nutrition; and flock health. New chapters address flock behavior, ventilation, waste management, egg quality and egg breakage. Other new features include a list of more than 400 references and a Master List of the tables, figures, manufacturers of equipment and supplies, research institutions, books and periodicals, breeders, and trade associations. Commercial growers will find the tables of data of particular interest; scientists will be able to utilize the extensive references and to relate their areas of interest to the commercial industry's applications; and students will find that the division of the book into 11 distinct sections, with multiple chapters in each, will make the text especially useful.
Commercial Chicken Meat and Egg Production
Language: en
Pages: 1365
Authors: Donald D. Bell, William D. Weaver
Categories: Science
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
Commercial Chicken Meat and Egg Production is the 5th edition of a highly successful book first authored by Dr. Mack O. North in 1972, updated in 1978 and 1984. The 4th edition was co-authored with Donald D. Bell in 1990. The book has achieved international success as a reference for
Poultry Meat and Egg Production
Language: en
Pages: 294
Authors: Carmen Parkhurst, George J. Mountney
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
Poultry Meat and Egg Production has been prepared primarily for use as a text for students taking their first courses in poultry manage ment. The general overall science and production practices currently in use in the industry have been characterized and described so that the student can gain insight into
Poultry Production in Hot Climates
Language: en
Pages: 387
Authors: N. J. Daghir
Categories: Technology & Engineering
Type: BOOK - Published: 2008 - Publisher: CABI
This book gives an overview of the poultry industry in the warm regions of the world and covers research on breeding for heat resistance. And highlights some of the findings on nutrient requirements of chickens and turkeys.
Good Practices in Planning and Management of Integrated Commercial Poultry Production in South Asia
Language: en
Pages: 97
Authors: R. Prabakaran
Categories: Business & Economics
Type: BOOK - Published: 2003 - Publisher: Food & Agriculture Org.
This publication reviews all aspects of poultry production in South Asia, including layer production for eggs and broilers for meat. Information is given on feeding and nutrition, housing and general husbandry, as well as on flock health. Regional specificity always exists but this type of production also shows the many
Food Processing
Language: en
Pages: 592
Authors: Stephanie Clark, Stephanie Jung, Buddhi Lamsal
Categories: Technology & Engineering
Type: BOOK - Published: 2014-04-03 - Publisher: John Wiley & Sons
Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as
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Language: en
Pages: 263
Authors: Stephanie Clark, Stephanie Jung, Buddhi Lamsal
Categories: Poultry
Type: BOOK - Published: 2010 - Publisher: UP Press
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Language: en
Pages:
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Categories: Agriculture
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Language: en
Pages: 672
Authors: Robert Ellis Taylor
Categories: Livestock
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Preservation of Meat and Poultry Products
Language: en
Pages: 544
Authors: NIIR Board of Consultants and Engineers
Categories: Cooking (Meat)
Type: BOOK - Published: 2005-10-02 - Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the
Losses loom larger than gains - Die Prospect Theory
Language: de
Pages: 23
Authors: Martin Apfel
Categories: Psychology
Type: BOOK - Published: 2008-02-13 - Publisher: GRIN Verlag
Studienarbeit aus dem Jahr 2007 im Fachbereich Psychologie - Arbeit, Betrieb, Organisation und Wirtschaft, Note: 2,0, Universität zu Köln (Institut für Wirtschafts- und Sozialpsychologie), Veranstaltung: Die Psychologie des Wohlfahrtsstaates, 24 Quellen im Literaturverzeichnis, Sprache: Deutsch, Abstract: Seit einigen Jahren dominiert die Diskussion um Modernisierung und Finanzierung der Sozialsysteme die deutsche