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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Pub.,
2011.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 213. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.