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Item Details
| Title:
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IMPROVING THE SAFETY AND QUALITY OF EGGS AND EGG PRODUCTS
EGG CHEMISTRY, PRODUCTION AND CONSUMPTION |
| Volume: |
Volume 1 |
| By: |
Yves Nys, Maureen Bain, Filip Van Immerseel |
| Format: |
Electronic book text |
| List price:
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£160.00 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
0857093916 |
| ISBN 13: |
9780857093912 |
| Publisher: |
ELSEVIER SCIENCE & TECHNOLOGY |
| Pub. date: |
19 August, 2011 |
| Series: |
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 213 |
| Synopsis: |
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 products reviews recent research in these areas. Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume.With its distinguished editors and international team of contributors, Volume 1 of Improving the safety and quality of eggs and egg productsis 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. |
| Publication: |
UK |
| Imprint: |
Woodhead Publishing Ltd |
| Returns: |
Non-returnable |
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