Improving the safety and quality of eggs and egg products [electronic resource] / edited by Yves Nys, Maureen Bain and Filip van Immerseel.
- 其他作者：
- 其他題名：
- Egg chemistry, production and consumption.
- Egg safety and nutritional quality.
- Woodhead Publishing in food science.
- 出版： Oxford : Woodhead Pub. 2011.
- 叢書名： Woodhead Publishing in food science, technology, and nutrition ;no. 213-214.
- 主題： Eggs , Egg processing.
- 版本：1st ed.
- ISBN： 9781845697549 (v.1 : electronic bk.) 、 9781845697549 、 9780857090720 (v.2 : electronic bk.) 、 9780857090720
- URL：
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- 一般註：Filip van Immerseel is first named on v. 2
- 書目註：Includes bibliographical references and index.
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讀者標籤：
- 系統號： 005224866 | 機讀編目格式
館藏資訊
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 products is 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.
內容註
v. 1. Egg chemistry, production and consumption v. 2. Egg safety and nutritional quality.