Salmonella sp. in broiler production

By Maria Auxiliadora Andrade and Angélica R a Leonídio

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.

• Format: Paperback
• Language: English
• ISBN: 6208371910
• ISBN13: 9786208371913
• Release Date: December 2024
• Publisher: Our Knowledge Publishing
• Length: 64 Pages
• Weight: 0.23 lbs.
• Dimensions: 0.1" x 6.0" x 9.0"