Poultry Science
The Many Faces of Chemistry in Poultry Production and Processing
Seiten
The book presents a novel, interdisciplinary approach to describe the role of advanced research and engineering in contemporary poultry science and poultry production. Each chapter of the book is written by acknowledged experts in a range of disciplines including chemistry, microbiology, nutrition, food technology, meat science, health sciences, biotechnology and animal science. Current technologies, safety, use of antibiotics and welfare issues to address the challenges of Green Deal and circular economy, are a few of the topics that this book examines.
lt;p>Katarzyna Stadnicka, Aleksandra Dunislawska, UTP, Poland, Bartosz Tylkowski, Rovira i Virgili University, Spain.
| Erscheinungsdatum | 09.06.2023 |
|---|---|
| Zusatzinfo | 50 col. ill. |
| Verlagsort | Berlin/Boston |
| Sprache | englisch |
| Maße | 170 x 240 mm |
| Gewicht | 505 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Schlagworte | Bioprocess Engineering • Bioverfahrenstechnik • Food Technology. • Lebensmitteltechnologie |
| ISBN-10 | 3-11-068371-7 / 3110683717 |
| ISBN-13 | 978-3-11-068371-4 / 9783110683714 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht
Buch | Hardcover (2023)
Verlag Eugen Ulmer
CHF 169,00
