The Interior Quality of Market Eggs
Author: Earl Whitney Benjamin
Publisher:
Published: 1914
Total Pages: 78
ISBN-13:
DOWNLOAD EBOOKRead and Download eBook Full
Author: Earl Whitney Benjamin
Publisher:
Published: 1914
Total Pages: 78
ISBN-13:
DOWNLOAD EBOOKAuthor: William J Stadelman
Publisher: CRC Press
Published: 2017-12-14
Total Pages: 620
ISBN-13: 135145370X
DOWNLOAD EBOOKHere is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: handling shell eggs to maintain quality at a level for customer satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.
Author: F Van Immerseel
Publisher: Elsevier
Published: 2011-08-19
Total Pages: 441
ISBN-13: 0857093924
DOWNLOAD EBOOKEggs 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 areasVolume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics.With its distinguished editors and international team of contributors, Volume 2 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 safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis - Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods - Presents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs
Author: Cornell University. Agricultural Experiment Station
Publisher:
Published: 1914
Total Pages: 324
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1915
Total Pages: 96
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1962
Total Pages: 16
ISBN-13:
DOWNLOAD EBOOKAuthor: New York (State). Department of Agriculture and Markets
Publisher:
Published: 1924
Total Pages: 72
ISBN-13:
DOWNLOAD EBOOKAuthor: United States. Bureau of Agricultural Economics
Publisher:
Published: 1931
Total Pages: 144
ISBN-13:
DOWNLOAD EBOOK