Description
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 of the ebook is written by acknowledged experts in a range of disciplines including chemistry, microbiology, nutrition, food technology, meat science, health sciences, biotechnology and animal science. Current technologies, safety, use of antibiotics and welfare issues to address the challenges of Green Deal and circular economy, are a few of the topics that this ebook examines. 222 p.
- 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; Copyright © 2023 by Walter de Gruyter GmbH, Berlin/Boston.
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