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Ebook Textbook on meat, poultry and fish technology: Part 2
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Part 2 book "Textbook on meat, poultry and fish technology" includes content: History and development of poultry meat and egg processing industry; commonly occurring anti nutrients, and antibiotics in poultry feed ingredients and its effect on egg and meat nutrition; quality identification and quality maintenance of poultry meat; structure, chemical, nutritional and microbiological quality of poultry meat; nutritive value, preservation and packaging techniques of shelled and liquid eggs; quality identification of shell eggs and factors influencing the quality, . and other contents. |