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About The Book
Description
Author(s)
The book Salmonella sp. in broiler production: main sources of infection and food additives used to control it is designed to provide professionals in the field undergraduate and postgraduate students with an up-to-date easy-to-understand text on the importance of this pathogen in poultry production and the nutritional tools available to control it during poultry rearing.
Piracy-free
Assured Quality
Secure Transactions
Fast Delivery
Sustainably Printed
Details
ISBN 13
9786208371913
Publication Date
-11-12-2024
Pages
-64
Weight
-101 grams
Dimensions
-152x229x3.89 mm
