Chapter 35. Chemical Analysis of Poultry Meat
- Isabel Guerrero-Legarreta Ph.D.
Published Online: 14 APR 2010
DOI: 10.1002/9780470504475.ch35
Copyright © 2010 John Wiley & Sons, Inc.
Book Title
Handbook of Poultry Science and Technology, Volume 2
Additional Information
How to Cite
Pérez-Chabela, M. d. L. (2010) Chemical Analysis of Poultry Meat, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch35
Editor Information
Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México
Publication History
- Published Online: 14 APR 2010
- Published Print: 12 JAN 2010
ISBN Information
Print ISBN: 9780470185537
Online ISBN: 9780470504475
- Summary
- Chapter
- References
Keywords:
- chemical analysis of poultry meat;
- benzimidazoles are anthelmintics - agents used widely in the parasitic infection treatment of a wide range of species;
- antimicrobials - used in poultry for curative, preventive, and nutritive purposes
Summary
This chapSter contains sections titled:
Introduction
Pesticides
Coccidiostats
Anthelmintics
Antimicrobials (Antibiotics)
β-Agonists
Advantages and disadvantages of analytical methods
Conclusions
References