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 Electronic eBook
LanguageEnglish
Published Cambridge : Woodhead Pub., 2011.
SeriesWoodhead Publishing in food science, technology, and nutrition ; no. 213.
Subjects
Eggs > Quality.
Egg products industry.
Egg trade.
elektronické knihy
electronic books
Online AccessFull text
ISBN9780857093912
0857093916
9781845697549
ISSN2042-8049 ;
Physical Description1 online resource (xxxviii, 602 pages) : illustrations.

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TOC from ObalkyKnih.cz
Table of Contents:
  • 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.

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