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Bibliografias temáticas / Eggs Production / Livros

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Livros sobre o tema "Eggs Production"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 20 de fevereiro de 2023

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Veja os 50 melhores livros para estudos sobre o assunto "Eggs Production".

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1

San-ming, Wang. Silkworm egg production. Rome: Food and Agriculture Organization of the United Nations, 1989.

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2

San-ming, Wang. Silkworm egg production: Volume III. Rome: Food and Agriculture Organization of the United Nations, 1989.

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3

C, Wilson Graham, ed. Optimum egg quality: A practical approach. Sheffield(Great Britain): 5M Publishing, 2007.

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4

Ross, Carlyle. An economic analysis of hatching egg production in Alberta. [Edmonton?]: Alberta Agriculture, Economic Services Division. Production Economics Branch, 1991.

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5

Food and Agriculture Organization of the United Nations., ed. Egg marketing: A guide for the production and sale of eggs. Rome: Food and Agriculture Organization of the United Nations, 2003.

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6

Producing dairy and eggs. London: Raintree, 2013.

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7

Service, Game Conservancy Advisory. Egg production and incubation. Fordingbridge: Game Conservancy, 1993.

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8

Service, Game Conservancy Advisory. Egg production and incubation. Fordingbridge: Game Conservancy, 1993.

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9

Roberts, Deborah. The economics of egg production: 1992. Manchester: University of Manchester Faculty of Economic and Social Studies, 1993.

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10

Parkhurst, Carmen R. Poultry meat and egg production. New York: Van Nostrand Reinhold Co., 1988.

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11

Humane Society of the United States. Farm Animals & Sustainable Agriculture Section. An overview of laying hens and the U.S. egg industry. [Washington, D.C.]: The Society, 1998.

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12

Rupasena, L. P. Production and marketing of eggs and poultry meat. Colombo: Hector Kobbekaduwa Agrarian Research and Training Institute, 2003.

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13

Producing dairy and eggs. Chicago, Ill: Heinemann Library, 2012.

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14

1933-, Bell Donald D., Weaver William Daniel 1940- e North Mack O, eds. Commercial chicken meat and egg production. 5^a ed. Norwell, Mass: Kluwer Academic Publishers, 2002.

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15

Riley, Andrew S. Efficiency of egg production by the European producer reacting to increasing welfare and EU legislation considerations. Uckfield: Nuffield Farming Scholarships Trust, 1995.

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16

ʻUmar, Jamāl Muḥammad Abū. Mashārīʻ al-dajāj al-bayyāḍ fī al-Ḍiffah al-Gharbīyah. Nābulus: Markaz al-Dirāsāt al-Rīfīyah, Jāmiʻat al-Najāḥ al-Waṭanīyah, 1992.

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17

Hermes, J. C. Why did my chickens stop laying? [Corvallis, Or.]: Oregon State University Cooperative Extension Service, 2003.

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18

The fresh egg cookbook. North Adams, MA: Storey Pub., 2012.

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19

Steele, Lisa. Duck eggs daily: Raising happy, healthy ducks...naturally. Pittsburgh, PA: St. Lynn's Press, 2015.

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20

Graham, W. R. Egg production in cities, towns and villages. Toronto: [s.n.], 1997.

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21

Prisoned chickens, poisoned eggs: An inside look at the modern poultry industry. Summertown, Tenn: Book Pub. Co., 1996.

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22

Prisoned chickens, poisoned eggs: An inside look at the modern poultry industry. 2^a ed. Summertown, TN: Book Pub. Co., 2008.

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23

1967-, Fasenko Gaylene Marie, e Renema Robert A. 1969-, eds. Optimizing chick production in broiler breeders. Edmonton: Spotted Cow Press, 2003.

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24

Wydoski, Richard S. Egg production of coastal cutthroat trout in three Pacific Coast hatcheries. [Olympia, Wash.]: Washington Dept. of Fish and Wildlife, Fish Program, 2001.

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25

Gendron, Louise. Impact of various fishery management measures on egg production per recruit in American lobster (Homarus americanus). Mont-Joli, Qué: Regional Sciences Division, Dept. of Fisheries and Oceans, Maurice Lamontagne Institute, 2001.

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26

YEngashyev, Syergyey, Tamara Okolelova, Ekaterina Engasheva, Irina Lesnichenko, Vladimir Titov, Salman Salgereev, Ol'ga Dorogova et al. Production risk management in industrial poultry farming. ru: Publishing Center RIOR, 2021. http://dx.doi.org/10.29039/02055-5.

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The manual summarizes the main production risks associated with mycotoxicosis, the use of herbicides, dysbacteriosis, the quality of premixes, mineral raw materials, water, feed, technological and biological stresses, and provides recommendations for minimizing livestock losses, poultry productivity and product quality in the production of eggs and meat.

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27

Schmisseur, Ed. XLAYER: A commercial layer management program. Corvallis, Or: Agricultural Experiment Station, Oregon State University, 1990.

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28

Nedomová, Sárka. Hen's egg behavior under impact loading. Hauppauge, N.Y: Nova Science Publisher's, 2011.

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29

Zabashta, Andrey, Tat'yana Shalimova e Valer'yan Basov. Egg processing technology. ru: INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1085371.

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The textbook describes the structure and chemical composition of eggs, requirements for food chicken eggs, conditions for collection, sorting, packaging, transportation and storage. Possible defects of eggs and ways of their prevention are given. Technologies for the production of frozen and dry egg products are described. Meets the requirements of the Federal state educational standards of higher education of the latest generation. For undergraduate students studying in the direction 19.03.03 "food of animal origin" (profile "technology of meat and meat products").

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30

New Zealand. Parliament. Regulations Review Committee. Complaint regarding Commodity Levies (Eggs) Order 2004: Report of the Regulations Review Committee. Wellington, N.Z: Published under the authority of the House of Representatives, 2006.

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31

United States. Animal and Plant Health Inspection Service. Veterinary Services. Centers for Epidemiology and Animal Health. Highlights of layers '99 study results: Part II general management. Fort Collins, CO: Centers for Epidemiology and Animal Health, 2000.

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32

Barbado, José Luis. Cría de aves: Gallinas ponedoras y pollos parrilleros. Buenos Aires: Editorial Albatros, 2004.

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33

Allen, Tim. Information resources on induced molting in chickens, 1902-2002. Beltsville, MD: U.S. Dept. of Agriculture, Agricultural Research Service, National Agricultural Library, Animal Welfare Information Center, 2002.

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34

Chebakova, Galina, Mariya Gorbacheva e Konstantin Esepenok. Fundamentals of processing technology and commodity science of food products from raw materials of animal origin. ru: INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1070334.

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Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the field of training 38.03.07 "Commodity science". It can be useful for experts, researchers and a wide range of consumers.

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35

Casey, Patricia. Quack quack. New York: Lothrop, Lee & Shepard Books, 1988.

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36

Farrington, Edward Irving. The home poultry book. Toronto: McClelland & Goodchild, 1997.

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37

United, States Congress Senate Committee on Agriculture Nutrition and Forestry. S. 3239--Egg Products Inspection Act Amendments of 2012: Impact on egg producers : hearing before the Committee on Agriculture, Nutrition, and Forestry, United States Senate, One Hundred Twelfth Congress, second session, July 26, 2012. Washington: U.S. Government Printing Office, 2013.

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38

Borrill, Robert. 'All aspects of the production and marketing of duck meat and eggs': A study tour to the USA, China and other Far East countries : report. Uckfield: NFST Secretariat, 1996.

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39

Caughey, Melissa. A kid's guide to keeping chickens. North Adams, MA: Storey Publishing, LLC, 2015.

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40

Production of eggs. Victoria, B.C: R. Wolfenden, 1997.

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41

Parkhurst, Carmen. Poultry Meat and Egg Production. Springer Verlag, 2013.

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42

Parkhurst, Carmen, e George J. Mountney. Poultry Meat and Egg Production. Springer, 2012.

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43

Poultry Meat and Egg Production. Springer, 2012.

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44

Nys, Yves, Maureen Bain e Filip Van Immerseel. Improving the Safety and Quality of Eggs and Egg Products: Egg Chemistry, Production and Consumption. Elsevier Science & Technology, 2018.

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45

J, Stadelman William, e Cotterill Owen J, eds. Egg science and technology. 3^a ed. Basingstoke: Macmillan, 1986.

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46

Curtis, Grant M. Use of Artificial Light to Increase Winter Egg Production;. Creative Media Partners, LLC, 2018.

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47

Roberts, Juliet R. Achieving sustainable production of eggs Volume 2. Burleigh Dodds Science Publishing, 2017. http://dx.doi.org/10.4324/9781351114134.

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48

Achieving sustainable production of eggs Volume 1. Burleigh Dodds Science Publishing, 2017. http://dx.doi.org/10.4324/9781351114141.

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49

Roberts, Julie, ed. Achieving sustainable production of eggs Volume 1. Burleigh Dodds Science Publishing, 2017. http://dx.doi.org/10.19103/as.2016.0012.1.

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50

Roberts, Julie, ed. Achieving sustainable production of eggs Volume 2. Burleigh Dodds Science Publishing, 2017. http://dx.doi.org/10.19103/as.2016.0012.2.

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