Publication | Closed Access
Egg science and technology. 2nd ed.
100
Citations
0
References
1977
Year
Unknown Venue
FertilityEntomologyFood PreservationReproductive BiologyFood StorageFood ChemistryNew MaterialFood ControlFood MicrobiologyFood SciencesPublic HealthFood TechnologyEgg HandlingComplete SourceHealth SciencesEgg ScienceFood QualityFood SafetyBiologyAnimal ReproductionBiomanufacturingBiotechnologyPoultry FarmingFood EngineeringMicrobiologyFood ProcessingPoultry Science
A complete source of information on egg handling, processing, and utilization. Experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. Explores new and recent trends in the industry and new material on the microbiology of shell eggs, and presents a new chapter on value-added products.