Poultry Farming Course

Poultry Farming Course
Title Poultry Farming Course PDF eBook
Author National Poultry Institute (Washington, D.C.)
Publisher
Pages 830
Release 1920
Genre Poultry
ISBN

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Scientific poultry production : a unique encyclopaedia

Scientific poultry production : a unique encyclopaedia
Title Scientific poultry production : a unique encyclopaedia PDF eBook
Author P. V. Sreenivasaiah
Publisher IBDC Publishers
Pages 1504
Release 2006
Genre Poultry
ISBN 9788181891471

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In Indian context.

Unusual Chickens for the Exceptional Poultry Farmer

Unusual Chickens for the Exceptional Poultry Farmer
Title Unusual Chickens for the Exceptional Poultry Farmer PDF eBook
Author Kelly Anne Jones
Publisher Knopf Books for Young Readers
Pages 226
Release 2015
Genre FICTION
ISBN 038575552X

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Through a series of letters, Sophie Brown, age twelve, tells of her family's move to her Great Uncle Jim's farm, where she begins taking care of some unusual chickens with help from neighbors and friends.

Pastured Poultry Profits

Pastured Poultry Profits
Title Pastured Poultry Profits PDF eBook
Author Joel Salatin
Publisher
Pages 0
Release 1993
Genre Chicken industry
ISBN 9780963810908

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A proven production model is described, which is capable of producing an income from a small acreage of equal or superior to that of off-farm jobs.

Handbook of Poultry Science and Technology, Secondary Processing

Handbook of Poultry Science and Technology, Secondary Processing
Title Handbook of Poultry Science and Technology, Secondary Processing PDF eBook
Author Isabel Guerrero-Legarreta
Publisher John Wiley and Sons
Pages 632
Release 2010-03-30
Genre Technology & Engineering
ISBN 0470504463

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A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

The Poultryman's Handbook

The Poultryman's Handbook
Title The Poultryman's Handbook PDF eBook
Author International Correspondence Schools
Publisher
Pages 388
Release 1912
Genre Poultry
ISBN

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The Farmer's Handbook

The Farmer's Handbook
Title The Farmer's Handbook PDF eBook
Author International Correspondence Schools
Publisher
Pages 428
Release 1912
Genre Agriculture
ISBN

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