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ANSC 485


Books

eBooks

Poultry Quality Evaluation: Quality Attributes and Consumer Values
Author: 
Petracci, M. & Berri, C. (Eds.)
Call Number: 
online
isbn: 
978-0-08-100763-1
Achieving Sustainable Production of Eggs, Volume 1: Safety and Quality
Author: 
Roberts, Juliet R.
Call Number: 
online

Print

Commercial Chicken Meat and Egg Production
Author: 
Bell, Donald; Weaver, William Daniel; North, Mack O.
Call Number: 
Main Library Stacks - 2nd Floor SF487 .N77 2002b
isbn: 
978-1461352518
vol.1 (chapters 1-33) and vol. 2 (chapters 34-62)
Poultry feathers and skin : the poultry integument in health and welfare
Author: 
Olukosi, Oluyinka A., editor.
Call Number: 
Main Library New Books - 2nd Floor (SF768.2.P6 P68 2019)


Find Articles


Class Activities

Evaluating Sources

You will be workign in groups to evaluate a set of sources and determing whether each would be an appropriate source for your assignment (and why or why not). Each source was found by searching Google, the library search, or a database.

For the full list of sources, see the ANSC 485 Source List Google Doc

Submit your responses (1 per group) on this Google Form.

Citing Sources

The style you are required to use for assignment is from the Journal of Animal Science:  https://academic.oup.com/jas/pages/general_instructions

After the class discussion, choose one of the appropriate resources from earlier in the class and cite that source. Submit your answer on this Google Form.


Get Help

Agricultural Sciences Librarian

Nicole Juve

nicole.km.juve@ndsu.edu

701-231-8879

Main Library, Room 218A