Egg science and technology

By William J. Stadelman, Owen J. Cotterill, Debbie Newkirk, et al.

Book Overview

This new edition is your complete source of information on egg handling, procesing, and utilization. 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. Full of the information necessary to stay current in the field, Egg Science and Technology, Fourth Edition is the essential reference for everyone involved in the egg industry. Book jacket.

• Format: Hardcover
• Language: English
• ISBN: 0870552619
• ISBN13: 9780870552618
• Release Date: January 1977
• Publisher: Avi Pub. Co
• Length: 323 Pages
• Weight: 1.00 lbs.