Overview

This book (Poultry and Eggs Inspection and Preservation) consists of 16 chapters and serves as a comprehensive guide to the intricate world of poultry and egg inspection and preservation. Our aim is to demystify the science and regulations that govern this essential sector of our food supply. We will explore the rigorous standards of inspection, the innovative methods used to preserve freshness and extend shelf life, and the critical role these practices play in preventing foodborne illnesses. We will delve into the biological and chemical principles at work, the regulatory frameworks that protect public health, and the latest technological advancements shaping the future of the industry. This book is an important reference for students and graduates of faculties of agriculture and veterinary medicine and a good help for them in their practical life after graduation while practicing the profession of raising poultry birds.

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