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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. Full of the information necessary to stay current in
the field, Egg Science and Technology remains the essential
reference for everyone involved in the egg industry. 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.Contributing authors to Egg
Science and Technology present chapters that cover myriad topics,
ranging from egg production practices to nonfood uses of eggs. Some
of these specific subjects include: handling shell eggs to maintain
quality at a level for customer satisfaction trouble shooting
problems during handling chemistry of the egg, emphasizing
nutritional value and potential nonfood uses merchandising shell
eggs to maximize sales in refrigerated dairy sales cases conversion
of shell eggs to liquid, frozen, and dried products value added
products and opportunities for merchandising egg products as
consumers look for greater convenience Egg Science and Technology
is a must-have reference for agricultural libraries. It is also an
excellent text for upper-level undergraduate and graduate courses
in food science, animal science, and poultry departments and is an
ideal guide for professionals in related food industries,
regulatory agencies, and research groups.
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. Full of the information necessary to stay current in
the field, Egg Science and Technology remains the essential
reference for everyone involved in the egg industry. 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.Contributing authors to Egg
Science and Technology present chapters that cover myriad topics,
ranging from egg production practices to nonfood uses of eggs. Some
of these specific subjects include: handling shell eggs to maintain
quality at a level for customer satisfaction trouble shooting
problems during handling chemistry of the egg, emphasizing
nutritional value and potential nonfood uses merchandising shell
eggs to maximize sales in refrigerated dairy sales cases conversion
of shell eggs to liquid, frozen, and dried products value added
products and opportunities for merchandising egg products as
consumers look for greater convenience Egg Science and Technology
is a must-have reference for agricultural libraries. It is also an
excellent text for upper-level undergraduate and graduate courses
in food science, animal science, and poultry departments and is an
ideal guide for professionals in related food industries,
regulatory agencies, and research groups.
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