Improving the Safety and Quality of Eggs and Egg Products

Volume 1: Egg Chemistry, Production and Consumption

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Improving the Safety and Quality of Eggs and Egg Products by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780857093912
Publisher: Elsevier Science Publication: August 19, 2011
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9780857093912
Publisher: Elsevier Science
Publication: August 19, 2011
Imprint: Woodhead Publishing
Language: English

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 quality
  • Reviews recent research in the areas of disease, egg quality and the development of new technologies to assure egg safety
  • Comprehensively covers organic, free-range and processed egg production
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Elsevier Science

Cover of the book Advances in Heat Transfer by
Cover of the book Natural Hazards and Human-Exacerbated Disasters in Latin America by
Cover of the book Recent Progress in Hormone Research by
Cover of the book Metal and Ceramic Based Composites by
Cover of the book Separation of Flow by
Cover of the book Forensic Plant Science by
Cover of the book Fermentation and Biochemical Engineering Handbook by
Cover of the book Evolutionary Origins and Early Development of Number Processing by
Cover of the book Gut Microbiota by
Cover of the book Polyesters and Polyamides by
Cover of the book Handbook of Short Selling by
Cover of the book Thiol Redox Transitions in Cell Signaling, Part B by
Cover of the book Handbook of Econometrics by
Cover of the book Advances in Imaging and Electron Physics by
Cover of the book Origins of the Earth, Moon, and Life by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy