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Animal Biotechnology and the Quality of Meat Production. by L. O. Fiems, B. G. Cottyn and D. I. Demeyer (Eds.)

By L. O. Fiems, B. G. Cottyn and D. I. Demeyer (Eds.)

This quantity is the 1st in a sequence of news of workshops on ''The use of animal biotechnology, to enhance animal future health prestige and meat quality''. This topic covers numerous issues of concentration, related to goods as assorted as grassland usage and meat caliber conception. ''Animal biotechnology'' was once outlined to incorporate manipulation of replica; genetic manipulation of animals (transgenic animals); improvement of diagnostics and vaccines; and using progress promoters (performance enhancers) that control digestion (e.g. probiotics) or tissue metabolism (e.g. somatotropins). the amount adopts a multidisciplinary method of animal biotechnology and its relation to meat construction

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Extra resources for Animal Biotechnology and the Quality of Meat Production. Papers Presented at an OECD Workshop Held in Melle, Belgium, 7–9th November, 1990

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