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. In this updated guide, 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 ...
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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. In this updated guide, 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. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses.
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Add this copy of Egg Science and Technology. 3rd Ed to cart. $36.00, like new condition, Sold by Bingo Used Books rated 4.0 out of 5 stars, ships from Vancouver, WA, UNITED STATES, published 1986 by New York, New York, U.S.A. : Avi Pub Co.
Add this copy of Egg Science and Technology to cart. $69.07, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1986 by Avi Pub Co.
