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  • Poultry Science: The Many Faces of Chemistry in Poultry Production and Processing

Poultry Science: The Many Faces of Chemistry in Poultry Production and Processing

  • 45.00€

Tags: Poultry nutrition, Nutrient requirements, Microbiota, Antibiotics, Chemical residues, Biotechnology, Meat quality and safety, Public health.


Poultry Science: The Many Faces of Chemistry in Poultry Production and Processing presents a novel, interdisciplinary approach to describe the role of advanced research and engineering in contemporary poultry science and poultry production. Each chapter is written by acknowledged experts in a range of disciplines including chemistry, microbiology, nutrition, food technology, meat science, health sciences, biotechnology and animal science. 222 p.

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Authors expertises affiliations

  • Katarzyna Stadnicka, Editor. UTP University of Science and Technology, Bydgoszcz (Poland).
  • Aleksandra Dunislawska, Editor. UTP University of Science and Technology, Bydgoszcz (Poland).
  • Bartosz Tylkowski, Editor. Rovira i Virgili University, Tarragona (Spain).

     
  • Publication date (digital version): 2023-07 - De Gruyter.

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