Emerging Challenges in Agriculture and Food Science Vol. 7

This book covers key areas of Agriculture and Food Science. The contributions by the authors include broiler chickens, fish oil, natural killer activity, polyunsaturated fatty acids, pumpkin, shard guard, sponge, food fiber, food shelf-life, spices, herbs, bio-packaging, additives, cocoa production, fermentation, drying, physicochemical characteristics, food quality, maize ear rot disease, mycotoxin, food security, food consumption, food bank, food support, cultural food, and community organizations. This book contains various materials suitable for students, researchers and academicians in the field of Agriculture and Food Science.