References

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1. Hy Line Variety W 36 Commercial Management Guide 2003 2005; Hy Line International: West Des Moines, IA, 2003.

2. Bovans White Management Guide, 2002 2003, North American Ed.; Centurion Poultry, Inc.: Lexington, GA, 2002.

3. Cutler, G.J. Vaccines and Vaccination. In Commercial Chicken Meat and Egg Production, 5th Ed.; Bell, D.D.,

Weaver, W.D., Eds.; Kluwer Academic Publishers: Norwell, MA, 2002; 451 461.

4. Davison, S.A.; Dunn, P.A.; Henzler, D.J.; Knabel, S.J.; Patterson, P.H.; Schwartz, J.H. Monitor the Environment. In Preharvest HACCP in the Table Egg Industry; Penn State College of Agricultural Sciences: University Park, PA, 1997; 18 19.

5. Shane, S.M. Decontamination of Housing and Equipment. In Biosecurity in the Poultry Industry; Shane, S.M., Halvorson, D., Hill, D., Villegas, P., Wages, D., Eds.; American Association of Avian Pathologists: Kennett Square, PA, 1995.

6. Vaillancourt, J.; Stringham, M. Biosecurity Programs Layers Sanitation Facilities Water Lines. In Poultry Dis ease Risk Management: Practical Biosecurity Resources CD; U.S. Poultry and Egg Association: Tucker, GA, 2003.

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