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Poultry safety & quality collection

Code: 91698
This is the Poultry safety & quality collection. This collection includes 33 chapters that review advances in understanding and preventing pathogenic, contaminant and other human health hazards in poultry production.

To download the list of chapters in this collection click here
A selection of chapters in this collection:
Composition and properties of egg white: Kaustav Majumder, University of Nebraska, Lincoln, USA and Yoshinori Mine, University of Guelph, Canada
Mechanisms for transmissions of pathogens into eggs: Sophie Jan and Florence Baron, Agrocampus Ouest-INRA, France
Pathogens affecting table eggs: Kapil Chousalker, University of Adelaide, Australia and Kylie Hewson, Australian Chicken Meat Federation, Australia
The effects of housing systems for laying hens on egg safety and quality: Deana R. Jones, US Department of Agriculture, Agricultural Research Service, USA
Understanding the natural antibacterial defences of egg white and their regulation: Nicolas Guyot, Sophie Réhault-Godbert, Yves Nys, INRA, France; and Florence Baron, INRA – Agrocampus Ouest, France
Determinants of egg appearance and colour: C. Hamelin, CCPA, France and F. Cisneros, DSM, Switzerland
Sampling and detection of Salmonella in eggs: Richard K. Gast, USDA-ARS, USA
Nutraceutical benefits of eggs: Hoon H. Sunwoo and Naiyana Gujral, University of Alberta, Canada
Composition and properties of eggshell: Maureen Bain, University of Glasgow, UK
Nutritional and physiological functions of egg yolk components: Yasumi Horimoto, University of Guelph, Canada and Hajime Hatta, Kyoto Women’s University, Japan
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