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Ebook Gaining the edge in pork and poultry production - Enhancing efficiency, quality and safety: Part 2
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Part 1 book "Gaining the edge in pork and poultry production" includes content: Producing enzymes on feed ingredients - the solid state fermentation story, research perspectives on nutritional approaches which minimise mineral excretion in turkeys Novel U.S. research perspectives on nutritional approaches to address necrotic enteritis, campylobacter control in primary poultry production, a fowl fear - is avian influenza (bird flu) on the leading edge of a global pandemic, . and other contents. |