Hello guest
Your basket is empty
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. 
 
Can’t find what you are looking for? Contact us and let us help you build a custom-made collection. 
Use the Contact form to discuss the best purchasing method for you... Start building your collection today!

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
£108.00
Quantity:
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
Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings