La revue Viandes et produits carnés

French Animal Production: Characteristics, stakes, prospects and key figures

The present text is about the two books recently published by Lavoisier Ed. dealing with French Animal Production. The first one is about characteristics, stakes and prospects whereas the second one is about key figures.
These two books offers students a comprehensive, science-based approach to managing livestock for food (meat, fish, shell, milk, cheese, dairy products, eggs) but also sport and recreation. This text examines management practices of livestock production, but also breeding stakes and prospects, providing students the context and foundation upon which they can determine their academic and career focus.
Written by researchers, teachers and professional that are specialists of their domains, these books are richly illustrated with figures, photos, and current data, and appears as good references and resources to teachers and students in animal production and animal sciences.