Egg chemistry, production and consumption

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg product...

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Bibliographic Details
Other Authors: Nys, Yves., Bain, Maureen., Van Immerseel, Filip.
Format: eBook
Language: English
Published: Cambridge : Woodhead Pub., 2011.
Series: Woodhead Publishing in food science, technology, and nutrition ; no. 213.
Subjects:
Eggs > Quality.
Egg products industry.
Egg trade.
elektronické knihy
electronic books
ISBN: 9780857093912
0857093916
9781845697549
Physical Description: 1 online resource (xxxviii, 602 pages) : illustrations.

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Table of contents

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020 |z 9781845697549  |q (alk. paper) 
035 |a (OCoLC)828735224  |z (OCoLC)867318375 
245 0 0 |a Egg chemistry, production and consumption /  |c edited by Yves Nys, Maureen Bain and Filip van Immerseel. 
260 |a Cambridge :  |b Woodhead Pub.,  |c 2011. 
300 |a 1 online resource (xxxviii, 602 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing series in food science, technology and nutrition,  |x 2042-8049 ;  |v no. 213 
490 0 |a Improving the safety and quality of eggs and egg products ;  |v v. 1 
504 |a Includes bibliographical references and index. 
505 0 |a pt. 1. Egg production and consumption -- pt. 2. Egg formation, chemistry and quality parameters -- pt. 3. Egg production and quality -- pt. 4. Alternative egg production systems and processed eggs. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas. Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume. With its distinguished editors and international team of contributors, Volume 1 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject. Focuses on egg chemistry, production and consumption with reference to the factors than can impact egg qualityReviews recent research in the areas of disease, egg quality and the development of new technologies to assure egg safetyComprehensively covers organic, free-range and processed egg production. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Eggs  |x Quality. 
650 0 |a Egg products industry. 
650 0 |a Egg trade. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Nys, Yves. 
700 1 |a Bain, Maureen. 
700 1 |a Van Immerseel, Filip. 
776 0 8 |i Print version:  |t Egg chemistry, production and consumption.  |d Cambridge : Woodhead Pub., 2011  |w (DLC) 2011934931 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 213. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpISQEEPV2/improving-the-safety?kpromoter=marc  |y Full text 

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