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We provide two pathways to the content. Thematic (chapters that address certain themes, e.g. cultivation, regardless of crop or animal type) and Product (chapters that relate to a specific type of crop or animal). Choose the most applicable route to find the right collection for you. 
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Pigs safety & quality collection

Code: 91697
This is the Pigs safety & quality collection. This collection includes 8 chapters that review advances in understanding and preventing pathogenic, contaminant and other human health hazards in pig production.

To download the list of chapters in this collection click here
A selection of chapters in this collection:
Dealing with the challenge of antibiotic resistance in pig production: Paul D. Ebner and Yingying Hong, Purdue University, USA
Detecting and preventing chemical residues in pig meat: Amy-Lynn Hall, United States Food and Drug Administration, USA
Factors affecting pork flavour: Mingyang Huang and Yu Wang, University of Florida, USA; and Chi-Tang Ho, Rutgers University, USA
Factors affecting the colour and texture of pig meat: Xin Sun and Eric Berg, North Dakota State University, USA
Nutritional composition and the value of pig meat: Lauren E. O’Connor and Wayne W. Campbell, Purdue University, USA
Producing consistent quality meat from the modern pig: R. D. Warner and F. R. Dunshea, University of Melbourne, Australia; and H. A. Channon, University of Melbourne and Australian Pork Limited, Australia
Salmonella control in pig production: Jan Dahl, Danish Agriculture and Food Council (DAFC), Denmark
Zoonoses associated with pigs: Peter R. Davies, University of Minnesota, USA
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