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This member gave a presentation on January 28, 2020
At the following event:
IPPE - International Production & Processing Expo 2020
This member gave a presentation on January 27, 2020
At the following event:
IPPE - International Production & Processing Expo 2020
This member gave a presentation on January 27, 2020
At the following event:
IPPE - International Production & Processing Expo 2020
This member gave a presentation on January 27, 2020
At the following event:
IPPE - International Production & Processing Expo 2020
Denise Russi Rodrigues likes the news release:
Adisseo NCA has selected Ohio State University as a partner for the fifth Poultry Leaders of Tomorrow seminar, an invitation-only educational event for poultry science and veterinary students, which brings together leaders in poultry academia and industry from around the region to discuss prominent industry issues and enable the development of collaborative solutions. The three-day event, to be ...
Video published on November 25, 2019
Denise Russi Rodrigues (Ohio State University) talked about manipulation of microbiota, use of lactic acid bacteria and mucosal immune response, among other topics, during the 8th Symposium on Gut Health in Production of Food Animals in St. Louis, USA.
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This member gave a presentation on November 5, 2019
At the following event:
Symposium on Gut Health in Production of Food Animals 2019
News published on August 5, 2019
Adisseo NCA has selected Ohio State University as a partner for the fifth Poultry Leaders of Tomorrow seminar, an invitation-only educational event for poultry science and veterinary students, which brings together leaders in poultry academia and industry from around the region to discuss prominent industry issues and enable the development of collaborative solutions. The three-day event, to be ...
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This member gave a presentation on February 11, 2019
At the following event:
IPPE - International Production & Processing Expo 2019
Article published the October 4, 2018
INTRODUCTION Lairage times in poultry slaughterhouses usually range from 2 to 4 hours but may vary considerably depending on the logistics and planning of the processing plant. Vieira et al. (2011), who reported pre-slaughter statistics for a Brazilian poultry processing plant, stated that the average lairage time was 2 hours and 58 min, and the maximum was 17 hours and 38 min. Brazilian regulat ...
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Location:Ames, Iowa, United States
Profile: Academic / scientific
Occupation: Research
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