[PDF] Farm Poultry Management eBook

Author : U. S. Dept Of Agriculture
Publisher : Createspace Independent Publishing Platform
Page : 46 pages
File Size : 13,99 MB
Release : 2017-11-11
Category :
ISBN : 9781979672344

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This special re-print edition of US Dept of Agriculture's book "Farm Poultry Management" is a guide to managing flocks of poultry on the small farm or at home. Written in 1977, this classic text on poultry contains a treasury of knowledge on keeping and raising chickens for home egg or meat production or for profit on the farm. An enlightening and informative read that will benefit the beginner in poultry. Note: This edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background.

Author : Isabel Guerrero-Legarreta
Publisher : John Wiley and Sons
Page : 632 pages
File Size : 15,93 MB
Release : 2010-03-30
Category : Technology & Engineering
ISBN : 0470504463

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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 : Savita Sharma
Publisher : Daya Publishing House
Page : 88 pages
File Size : 41,16 MB
Release : 2019
Category : Medical
ISBN : 9789388173698

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This book emphasises the poultry diseases, production and its management. It includes detailed coverage of poultry in India and abroad, different breeds, general anatomy and different viral, bacterial, fungal, parasitic and nutritional diseases and its control measures. Besides this maintenance & management of poultry farm house and present status of Indian poultry are also incorporated in the book. A separate chapter on terms used in poultry production adds much value to the book as a ready reckoner to understand keywords. Important questions related with the diseases of poultry have also been appended at the end of the book. This book is highly useful for students, teachers and researchers specializing in poultry and veterinary science. It will be equally useful for poultry consultants and diagnosticians.