Achieving Sustainable Production of Pig Meat Volume 1 Safety, Quality and Sustainability |
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| Editor:
| Mathew, Alan |
| Contribution by:
| Davies, Peter R.
Dahl, Jan
Ebner, Paul
Hong, Yingying
Hall, Amy-Lynn
Warner, R. D.
Dunshea, F. R.
Channon, H. A.
Huang, Mingyang
Wang, Yu
Ho, Chi-Tang
Sun, Xin
Berg, Eric
O'Connor, Lauren E.
Campbell, Wayne W.
Thoma, G. J.
Le Dinh, Phung
Aarnink, Andre
Edwards, Sandra
Leeb, Christine |
| Series title: | Burleigh Dodds Series in Agricultural Science Ser. |
| ISBN: | 978-1-78676-088-3 |
| Publication Date: | Jun 2018 |
| Publisher: | Burleigh Dodds Science Publishing Limited
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| Book Format: | Hardback |
| List Price: | USD $170.00 |
Book Description:
|
Pig meat is the most widely-consumed meat in the world. This volume addresses some of the key challenges facing pig farming such as the continuing threat from zoonoses, ways of maintaining and improving meat quality as well as making pig production more sustainable.
Pig meat is the most widely-consumed meat in the world. This volume addresses some of the key challenges facing pig farming such as the continuing threat from zoonoses, ways of maintaining and improving meat quality as well as making pig production more sustainable.