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dc.contributor.authorPedroso, Adriana A.
dc.contributor.authorLee, Margie D.
dc.date.accessioned2013-03-05T21:37:56Z
dc.date.available2013-03-05T21:37:56Z
dc.date.issued2010-10
dc.identifier.urihttp://hdl.handle.net/10724/19404
dc.description.abstractWith all the recent publicity being given to the complications associated with Salmonella contamination of the human food chain; methods of control are once again in the limelight. Competitive exclusion has for a long time being an important part of gut health management. In this issue, Adriana Pedroso and Margie Lee address the issue of live vs inactivated probiotic preparations.en_US
dc.language.isoen_USen_US
dc.publisherUniversity of Georgiaen_US
dc.relation.ispartofseries114;
dc.titlePoultry informed professionalen_US
dc.title.alternativeProbiotics - do the organisms need to be alive?en_US


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