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Poultry Meat and Egg Production, by Carmen Parkhurst, George J. Mountney
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Poultry Meat and Egg Production has been prepared primarily for use as a text for students taking their first courses in poultry manage� ment. The general overall science and production practices currently in use in the industry have been characterized and described so that the student can gain insight into the industry. Reading portions of chapters before the lecture discussions and laboratory sessions will be helpful in giving students an understanding of the material. Also, this gives the instructor an opportunity to emphasize in the lectures areas of current concern in the industry, and to present topics of his or her choice in greater detail. We wish to acknowledge and thank the following scientists who reviewed and critically evaluated the several chapters and made many helpful suggestions: Dr. Bobby Barnett, Clemson University; Mr. D. O. Bell, University of California; Dr. Donald Bray (retired), University of Illinois; Dr. W. H. Burke, University of Georgia; Dr. Frank Cherms, Nicholas Turkey Breeding Farms, Inc., Sonoma, California; Dr. Wen� dell Carlson (retired), South Dakota State University; Dr. J. V. Craig, Kansas State University; Dr. K. Goodwin (retired), Pennsylvania State University; Dr. T. L. Goodwin, University of Arkansas; Dr. G. C.
- Published on: 2012-06-19
- Dimensions: 9.02" h x .65" w x 5.98" l,
- Binding: Paperback
- 312 pages
Most helpful customer reviews
1 of 1 people found the following review helpful.
Good overveiw of process
By Robby Ernest Mills
I am a student at NCSU and we use this book in our introduction to poultry class. It has usefull information for the general public on management and other issues dealing with poultry.
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