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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 (Course Text)

Commercial Chicken Meat and Egg Production
Author: 
Bell, Donald; Weaver, William Daniel; North, Mack O.
Call Number: 
Reserves SF487 .N77 2002b
isbn: 
978-1461352518
vol.1 (chapters 1-33) and vol. 2 (chapters 34-62)


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Class Activities

Evaluating Sources

Evaluate the following and determine whether each would be an appropriate source for your assignment. Why or why not?

Next, in groups, you will evaluate a variety of resources (provided) and determine whether each would be an appropriate source for your assignemnt, and explain your reasoning. See the list of sources, and 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.