Egg Science and Technology

Released on by William J. Stadelman
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  • Egg Science and Technology Book Detail

  • Author : William J. Stadelman
  • Release Date : 1977
  • Publisher :
  • Genre : Egg processing
  • Pages : 323
  • ISBN 13 : 9780870552618
  • File Size : 94,94 MB
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Egg Science and Technology by William J. Stadelman PDF Summary

Book Description: The egg industry; Egg production practices; Quality identification of shell eggs; Quality preservation of shell eggs; The microbiology of eggs; Chemistry of eggs and egg products; Nutritive value of eggs; Merchandising eggs in supermarkets; Egg-products industry; Egg breaking; Freezing egg products; Egg product pasteurization; Desurgarization; Egg dehydration; Quality control and product specifications; Functional properties in foods; Uses other than in human foods; Egg product, process, and equipment patents (U.S); Selected bibliography of doctoral dissertations on eggs and egg; Products.

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