4th Edition
Egg Science and Technology
608 Pages
by
CRC Press
608 Pages
by
CRC Press
608 Pages
by
CRC Press
Also available as eBook on:
Here 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,... Read more
Contents
Preface
Preface
- The Egg Industry
- Egg-Production Practices
- Quality Identification of Shell Eggs
- The Preservation of Quality in Shell Eggs
- The Microbiology of Eggs
- The Chemistry of Eggs and Egg Products
- The Nutritive Value of the Egg
- Merchandising Eggs in Supermarkets
- Egg-Products Industry
- Egg Breaking
- Freezing Egg Products
- Egg-Product Pasteurization
- Desugarization of Egg Products
- Egg Dehydration
- Quality Assurance
- Functional Properties of Eggs in Foods
- Hard-Cooked Eggs
- Composition Modification of Eggs
- Development of Value Added Products
- Nonfood Uses of Eggs
- Egg Product, Process, and Equipment Patents (U.S.)
- Selected Bibliography of Doctoral Dissertations on Eggs and Egg Products
- Index
Biography
William J Stadelman, Debbie, Newkirk, Lynne Newby
