14th Minnesota Poultry Service Workshop
Author : University of Minnesota. College of Veterinary Medicine
Publisher :
Page : 35 pages
File Size : 48,60 MB
Release : 1998*
Category : Poultry
ISBN :
Author : University of Minnesota. College of Veterinary Medicine
Publisher :
Page : 35 pages
File Size : 48,60 MB
Release : 1998*
Category : Poultry
ISBN :
Author :
Publisher :
Page : 604 pages
File Size : 32,2 MB
Release :
Category : Poultry
ISBN :
Author :
Publisher :
Page : 160 pages
File Size : 20,10 MB
Release : 1999
Category : Livestock
ISBN :
Author :
Publisher : John Wiley & Sons
Page : 1488 pages
File Size : 27,13 MB
Release : 2019-11-19
Category : Medical
ISBN : 1119371171
The most complete and definitive reference to all aspects of poultry diseases, Diseases of Poultry, Fourteenth Edition has been fully revised and updated to offer a comprehensive survey of current knowledge. Updates the definitive reference of poultry health and disease Provides more clinically relevant information on management of specific diseases, contributed by clinical poultry veterinarians Offers information on disease control in organic and antibiotic-free production Presents more concise, streamlined chapters for ease of use Incorporates advances in the field, from new diagnostic tools and information to changes brought about by the increasing globalization and the re-emergence of zoonotic pathogens
Author :
Publisher :
Page : 906 pages
File Size : 35,31 MB
Release : 2003
Category : Egg trade
ISBN :
Author : University of Minnesota. Department of Entomology
Publisher :
Page : 46 pages
File Size : 28,14 MB
Release : 1998
Category : Entomology
ISBN :
Author : Isabel Guerrero-Legarreta
Publisher : John Wiley and Sons
Page : 632 pages
File Size : 13,83 MB
Release : 2010-03-30
Category : Technology & Engineering
ISBN : 0470504463
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
Author :
Publisher :
Page : 2084 pages
File Size : 39,6 MB
Release : 1976
Category : Delegated legislation
ISBN :
Author :
Publisher :
Page : 318 pages
File Size : 35,45 MB
Release : 1959
Category : Agriculture, Cooperative
ISBN :
Author : National Research Council
Publisher : National Academies Press
Page : 246 pages
File Size : 34,77 MB
Release : 2011-01-27
Category : Science
ISBN : 0309154006
A respected resource for decades, the Guide for the Care and Use of Laboratory Animals has been updated by a committee of experts, taking into consideration input from the scientific and laboratory animal communities and the public at large. The Guide incorporates new scientific information on common laboratory animals, including aquatic species, and includes extensive references. It is organized around major components of animal use: Key concepts of animal care and use. The Guide sets the framework for the humane care and use of laboratory animals. Animal care and use program. The Guide discusses the concept of a broad Program of Animal Care and Use, including roles and responsibilities of the Institutional Official, Attending Veterinarian and the Institutional Animal Care and Use Committee. Animal environment, husbandry, and management. A chapter on this topic is now divided into sections on terrestrial and aquatic animals and provides recommendations for housing and environment, husbandry, behavioral and population management, and more. Veterinary care. The Guide discusses veterinary care and the responsibilities of the Attending Veterinarian. It includes recommendations on animal procurement and transportation, preventive medicine (including animal biosecurity), and clinical care and management. The Guide addresses distress and pain recognition and relief, and issues surrounding euthanasia. Physical plant. The Guide identifies design issues, providing construction guidelines for functional areas; considerations such as drainage, vibration and noise control, and environmental monitoring; and specialized facilities for animal housing and research needs. The Guide for the Care and Use of Laboratory Animals provides a framework for the judgments required in the management of animal facilities. This updated and expanded resource of proven value will be important to scientists and researchers, veterinarians, animal care personnel, facilities managers, institutional administrators, policy makers involved in research issues, and animal welfare advocates.