Monday, 21 August 2017
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New Publications

 

poultry quality evaluation

Poultry Quality Evaluation
1st Edition
Quality Attributes and Consumer Values

Editors: Massimiliano Petracci Cecile Berri

Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values.

Click here to download the book flyer.

   

poultry meat vol3

Achieving sustainable production of poultry meat Volume 3
Health and welfare

Edited by: Todd Applegate, University of Georgia, USA

Endorsement:
'Increasing food production to address the nutritional nees of an expanding world population requires a combined effort from eperts in genetics, nutrition, health and welfare. The well-known eidtor has assembled world leaders in these fields to communicate their detailed knowledge for the benefit of the research community'.
Robert L. Taylor, Jr, Ph.D., Director and Professor, Division of Animal and Nutritional Sciences, West Virginia University, USA

 

poultry meat vol2

Achieving sustainable production of poultry meat Volume 2
Breeding and nutrition

Edited by: Todd Applegate, University of Georgia, USA

Endorsement:
'The proposed list of authors is impressive and this will certainly be an excellent publication in poultry science'.
Professor Mike Lilburn, Ohio State University, USA

 

egg signals book

Egg Signals
a practical guide to improving egg quality

‘Managing egg quality requires keeping an eye on the details.’

These details are the main issue in the newest publication of Roodbont Publishers: Egg Signals by Mr. Piet Simons.

Together with the book launch a new website is aired as well: www.Eggsignals.com which offers additional egg information. Egg knowledge beyond the first shell. Feel free to have a look!

 

illustrated egg handbook

The Illustrated Egg Handbook

We are pleased to announce that a book titled the Illustrated Egg Handbook was released. Written in English, this handbook provides various examples characteristic of chicken eggs together with a great number of photographs. It gives easy-to-understand explanations on the basic knowledge of eggs and the developmental process of abnormal eggs with illustrations and photos and is useful to anyone in the egg-related industry, ranging from egg producers to retailers.

If you are interested in buying this book, please send an e-mail to .

 

poultry meat vol1

Achieving sustainable production of poultry meat Volume 1
Safety, quality and sustainabiligy

Edited by: Prof S.C. Ricke, USA

Endorsement:
'This is a timely book that provides not only a valuable account of modern food safety management in poultry production and processing, and enhancement of product quality, but also covers the key elements of sustainable production systems for a world now seriously threatened by climate change. With its appropriate international scope, Professor Ricke’s book will make a major contribution to this important subject and become essential reading for all those concerned.'
Geoffrey Mead, Emeritus Professor, The Royal Veterinary College, University of London, UK

 

 

production eggs vol2

Achieving sustainable production of eggs Volume 2
Animal welfare and sustainabiligy

Edited by: Prof Juliet R. Roberts, USA

Endorsement:
'The proposed content of the book is excellent - an outstanding and comprehensive compilation of current knowledge by the world's foremost experts, on a topic that is highly relevant. This will be a must-have reference resource for egg producers, poultry scientists, food scientists, government regulatory agencies, and students. Congratulations - this is a major scholarly contribution to your colleagues and peers everywhere.'
Emeritus Professor Robert F. Wideman, Center of Excellence for Poultry Science, University of Arkansas, USA

 

 

production eggs vol1

Achieving sustainable production of eggs Volume 1
Safety and quality

Edited by: Prof Juliet R. Roberts, USA

Endorsement:
'The proposed content of the book is excellent - an outstanding and comprehensive compilation of current knowledge by the world's foremost experts, on a topic that is highly relevant. This will be a must-have reference resource for egg producers, poultry scientists, food scientists, government regulatory agencies, and students. Congratulations - this is a major scholarly contribution to your colleagues and peers everywhere.'
Emeritus Professor Robert F. Wideman, Center of Excellence for Poultry Science, University of Arkansas, USA

 

 

 

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