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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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• 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 (electronic format): 2023-07 - De Gruyter.