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Improving the Safety and Quality of Eggs and Egg Products
Language: en
Pages: 441
Authors: F Van Immerseel
Categories: Technology & Engineering
Type: BOOK - Published: 2011-08-19 - Publisher: Elsevier

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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 incre
Essentials of Food Science
Language: en
Pages: 499
Authors: Vickie A. Vaclavik
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Type: BOOK - Published: 2013-12-05 - Publisher: Springer Science & Business Media

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The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical
Egg Science and Technology
Language: en
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Categories: Technology & Engineering
Type: BOOK - Published: 2017-12-14 - Publisher: CRC Press

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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 gradin
Egg Innovations and Strategies for Improvements
Language: en
Pages: 648
Authors: Patricia Hester
Categories: Technology & Engineering
Type: BOOK - Published: 2016-12-19 - Publisher: Academic Press

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Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acce
Food Microbiology, 2 Volume Set
Language: en
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Authors: Osman Erkmen
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This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternativ