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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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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Nys, Yves, Bain, Maureen, Van Immerseel, Filip
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Woodhead Pub., 2011.
Colección:Woodhead Publishing in food science, technology, and nutrition ; no. 213.
Temas:
Acceso en línea:Texto completo