A Bibliography of Poultry

Author: Emma Beatrice Hawks

Publisher: N.A


Category: Poultry

Page: 64

View: 2414

Posted in Poultry

Nutrient Requirements of Poultry

Author: N.A

Publisher: National Academies


Category: Animal nutrition

Page: 71

View: 8290

General considerations recarding the provision of nutrient and water for poultry; Nutrient requirements of chickens; Nutrient requirements of turkeys; Nutrient requirements of geese; Nutrient requirements of ducks; Nutrient requirements of pheasants, bobwhite quail, and japanese quail; Signs of nutritional deficiencies in chickens and turkeys; Toxic levels of elements; Composition of feedstuffs used in poultry diets; Standard reference diets for chicks.
Posted in Animal nutrition

A Bibliography of Arts, Trades and Sports

Being the Sections Relating to Those Subjects in the Best Books and the Reader's Guide

Author: William Swan Sonnenschein

Publisher: N.A



Page: 532

View: 5248

Posted in

Handbook of Fermented Meat and Poultry

Author: Fidel Toldr?

Publisher: John Wiley & Sons

ISBN: 1118522672

Category: Technology & Engineering

Page: 528

View: 4051

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
Posted in Technology & Engineering

Building Houses Out of Chicken Legs

Black Women, Food, and Power

Author: Psyche A. Williams-Forson

Publisher: Univ of North Carolina Press

ISBN: 0807830224

Category: Social Science

Page: 317

View: 968

Chicken--both the bird and the food--has played multiple roles in the lives of African American women from the slavery era to the present. It has provided food and a source of income for their families, shaped a distinctive culture, and helped women defin
Posted in Social Science

Movement of hazardous substances in soil

a bibliography

Author: Emily D. Copenhaver,Benita K. Wilkinson,Oak Ridge National Laboratory. Toxic Materials Information Center,Municipal Environmental Research Laboratory

Publisher: N.A


Category: Technology & Engineering

Page: N.A

View: 7574

Posted in Technology & Engineering

Tapeworms of Poultry

Author: Charles Wardell Stiles,D. E. Salmon

Publisher: N.A


Category: Cestoda

Page: 88

View: 6414

Posted in Cestoda