It takes the average reader 1 hour and 45 minutes to read Broiler Carcass Quality by Vladimir P. Nascimento
Assuming a reading speed of 250 words per minute. Learn more
As a reference on broiler carcass quality for industry, government inspectors, professors and students, Broiler Carcass Quality seeks to address changes and current needs in poultry production. This second edition, being published in different languages, is the evolution of a work that has become a valuable tool for the poultry industry. It explores new and current challenges facing a broiler industry that is charged with producing high-quality carcasses to meet consumer demand and to remain competitive in the global food-production market. In addition to identifying failures in the production system that can affect carcass quality and generate losses, the author Sérgio L. Vieira, Ph.D. and his co-authors - all experts in the field - also suggest actions and adjustments to prevent losses and improve meat quality. Whenever possible, the interactions depending on nutrition and management to create or solve problems are explained. While based in science, the solutions are practical and can be implemented by producers. Numerous photos and illustrations illuminate the text, and abundant data provides context. The book is sponsored by Zinpro Corporation.
Broiler Carcass Quality by Vladimir P. Nascimento is 104 pages long, and a total of 26,416 words.
This makes it 35% the length of the average book. It also has 32% more words than the average book.
The average oral reading speed is 183 words per minute. This means it takes 2 hours and 24 minutes to read Broiler Carcass Quality aloud.
Broiler Carcass Quality is suitable for students ages 10 and up.
Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.
When deciding what to show young students always use your best judgement and consult a professional.
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