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ISBN: 9781560228554 1560228555 Year: 1995 Publisher: New York (N.Y.): Food products press,
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Eggs. --- Egg trade. --- Egg processing. --- Egg products industry. --- Egg processing
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Year: 1976 Publisher: Washington, D.C. : U.S. Dept. of Agriculture, Agricultural Research Service,
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Dairy products --- Egg processing --- Analysis --- Composition
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ISBN: 0815507186 Year: 1978 Publisher: Park Ridge Noyes data corporation
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Dairy processing --- Egg processing --- Patents --- Patents
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Year: 1976 Publisher: Washington, D.C. : U.S. Dept. of Agriculture, Agricultural Research Service,
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Dairy products --- Egg processing --- Analysis --- Composition
ISBN: 1560228547 Year: 1995 Publisher: New York (N.Y.): Haworth food products press
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Egg processing --- Egg processing --- Egg products industry --- Eggs --- Egg trade --- Patents
Book
ISBN: 0851988660 Year: 1994 Publisher: Wallingford : CAB International,
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Egg processing --- Egg products industry --- Technological innovations. --- Technological innovations.
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ISBN: 1560220031 Year: 1990 Publisher: Binghamton (N.Y.) : Food Products Press,
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Agrotechnology and Food Sciences. Food Products --- Egg processing --- Egg processing. --- Egg products industry. --- Egg trade. --- Eggs. --- Animal Products. --- Patents.
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ISBN: 0895734397 Year: 1988 Publisher: Chichester : VCH,
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Agrotechnology and Food Sciences. Food Products --- Egg processing. --- Poultry --- Animal Products. --- Processing.
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ISBN: 0857093924 0857090720 9780857093929 9780857090720 Year: 2011 Publisher: Oxford ; Philadelphia : Woodhead Pub. : DSM : Novus,
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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 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 top
Egg processing. --- Egg products industry -- Congresses. --- Egg products industry. --- Eggs. --- Eggs --- Nutrition. --- Quality. --- Sanitation. --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Quality of products --- Health aspects --- 637.4 --- 637.4 Eggs. Egg products --- Eggs. Egg products
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ISBN: 0857093916 1845697545 9780857093912 9781845697549 Year: 2011 Publisher: Cambridge : Woodhead Pub.,
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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 i
Egg processing -- Technological innovations. --- Egg products industry -- Congresses. --- Egg products industry -- Technological innovations. --- Egg products industry. --- Agriculture --- Earth & Environmental Sciences --- Animal Sciences --- Eggs --- Egg trade. --- Quality. --- Egg industry --- Poultry industry --- Egg trade --- Quality of products --- 637.4 --- 637.4 Eggs. Egg products --- Eggs. Egg products
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