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• An overview of poultry industry in Pakistan
• Egg Anatomy
• Egg and egg products
• Nutritionally enhanced eggs
• Value added processing of egg
• Quality of egg'
• Primary processing of poultry
• Poultry processing
• Factors affecting poultry meat quality
• Meat preservation techniques
• Drug residue and chemical contaminant in poultry products
• Chemical contaminants in poultry meat and products
• Poultry meat cut nomenclature and description
• HACCP in Poultry Processing
• Seafood introduction
• Nutritive value of fish
• Nutritional benefits of seafood
• Fish quality assessment
• Fish Processing and Preservation
• Fish spoilage mechanism and preservation
• Fish products
• Value added fish products
• Fish spoilage
• Seafood toxins and poisonings
• Hazards associated with fishery products
• Preliminary processing of fresh fish
• Seafood processing by-products