krainaksiazek avian poultry production a textbook 20125234
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Corn Steep Liquor LAP Lambert Academic Publishing
Książki / Literatura obcojęzyczna
The importance of poultry industry in Pakistan is not only because it provides animal proteins to rapidly growing human population but also it has momentous share in the economy of the country. The total poultry population in Pakistan is 663 million with 542.74 million broilers. This sector produces 767 (000 tones) meat annually that is 24.8% of total meat production in the country. Profitable poultry production is possible if balanced and cost effective diets are formulated. Poultry production is handicapped because of high feed cost as it accounts up to 70% of total cost of production. The high price and limited quantities of conventional protein feed ingredients always provoke avian nutritionists to explore the nutritional potential of un-traditional protein sources in terms of their biological evaluation. Usage of non-conventional ingredients plays their part to bridge the nutrient gap and make feed formulation more versatile. Corn steep liquor (CSL) is one of such untraditional by-products of corn wet-milling industry that can be used as feed ingredient in poultry diet. High protein content of CSL makes it an excellent protein source to be used in poultry diet.
Campylobacter BLACKWELL PUBLISHERS
Książki / Literatura obcojęzyczna
"The text is well written and amply interspaced with tables so that it is very informative and not too heavy to read, which is an almost unique combination in scientific books!" -International Poultry Production, Volume 18, Number 1, and International Food Hygiene, Volume 20, Number 7 The records of human gastrointestinal illness gathered by national and international bodies concerned with matters relating to public health clearly demonstrate that Campylobacter spp. are the most frequently identified bacteria causing infectious intestinal disease. This new book provides up to date information about the species of Campylobacter most often associated with food poisoning, namely C. jejuni and C. coli . Like Salmonella spp., Campylobacter spp. are zoonotic agents. Many different domestic and wild animal, avian, and also insect reservoirs of these organisms have been identified. They are also widespread in the environment and have been found to survive in both soil and natural waters. Part of the authors' Practical Food Microbiology Series , which includes books covering Listeria monocytogenes , E. coli , Clostridium botulinum and Salmonella spp., this book again offers a practical treatment of Campylobacter spp. , drawing on real-life cases to highlight effective means of controlling these pathogenic microorganisms in foods. Each volume in the series has been devised to provide practical and accurate information about specific microorganisms of concern to public health. This new book includes information concerning the taxonomy of Campylobacter spp. and methods used for their isolation and characterisation, the illnesses caused by them, the occurrences of outbreaks of illness and their investigation, and the lessons that can be learnt from these. Also discussed are the sources of these organisms, routes by which they may contaminate foods, factors affecting their survival and growth and, importantly, means for the control of Campylobacter spp. and their subsequent impact on public health. The information in this book is designed for use by those in the food industry working in manufacturing, retailing and quality assurance and those in associated professional sectors, e.g. health, and students in each of these areas. This book is an invaluable tool and essential reference for all food microbiologists.
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