Poultry
Poultry

Author: Hugh Piper

Publisher: BoD – Books on Demand

Published: 2023-07-13

Total Pages: 178

ISBN-13: 3368174754

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Reprint of the original, first published in 1873.

Diseases of Poultry
Diseases of Poultry

Author: Aly M. Fadly

Publisher: John Wiley & Sons

Published: 2011-11-16

Total Pages: 2938

ISBN-13: 1119949505

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Now in its Twelfth Edition, Diseases of Poultry continues its tradition of excellence as the definitive reference of poultry disease. Following the same user-friendly format, the book has been thoroughly updated to reflect the most current knowledge of avian pathology, including new coverage of genetic resistance to disease. Coverage is given to both common and uncommon diseases, and chapters are organized by disease type, including viral, bacterial, fungal, parasitic diseases as well as others, such as nutritional, developmental, metabolic, noninfectious diseases and toxins. Each disease section provides detailed coverage of history, etiology, pathobiology, diagnosis, and intervention strategies, as well as the economic and public health significance of each disease. With a host of international authors, Diseases of Poultry is a must-have resource for all veterinary pathologists, practitioners, agricultural managers and industry leaders involved in poultry health and production.

Bulletin
Bulletin

Author: Virginia. Dept. of Agriculture and Immigration

Publisher:

Published: 1919

Total Pages: 1008

ISBN-13:

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The Missing Ingredient
The Missing Ingredient

Author: Jenny Linford

Publisher: Penguin UK

Published: 2018-03-01

Total Pages: 318

ISBN-13: 1846148987

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The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.