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Egg chemistry, production and consumption /

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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
Corporate Author: ScienceDirect (Online service)
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.
Produits de l'œuf > Industrie.
Œufs > Commerce.
TECHNOLOGY & ENGINEERING > Agriculture > Animal Husbandry.
Egg products industry
Egg trade
Eggs > Quality
eieren
eggs
eikwaliteit
egg quality
eierproductie
egg production
eierconsumptie
egg consumption
eivorming
egg formation
eiersamenstelling
egg composition
Animal Products
Dierlijke producten
Electronic books.
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Call Number: SF490.7 .E34 2011eb
 
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