Egg Science and Technology

✍ Scribed by William J. Stadelman, Owen J. Cotterill (eds.)

Publisher: Macmillan Education UK
Year: 1986
Tongue: English
Leaves: 454
Category: Library

No coin nor oath required. For personal study only.

✦ Table of Contents

Front Matter....Pages i-xiv
The Egg Industry....Pages 1-10
Egg Production Practices....Pages 11-36
Quality Identification of Shell Eggs....Pages 37-61
The Preservation of Quality in Shell Eggs....Pages 63-73
The Microbiology of Eggs....Pages 75-96
The Chemistry of Eggs and Egg Products....Pages 97-139
The Nutritive Value of Eggs....Pages 141-163
Merchandising Eggs in Supermarkets....Pages 165-184
Egg-Products Industry....Pages 185-192
Egg Breaking....Pages 193-215
Freezing Egg Products....Pages 217-242
Egg-Product Pasteurization....Pages 243-272
Desugarization of Egg Products....Pages 273-283
Egg Dehydration....Pages 285-323
Quality Control and Product Specifications....Pages 325-344
Functional Properties of Eggs in Foods....Pages 345-383
Hard-Cooked Eggs....Pages 385-398
Nonfood Uses of Eggs....Pages 399-411
Egg Product, Process, and Equipment Patents (U.S.)....Pages 413-430
Selected Bibliography of Doctoral Dissertations on Eggs and Egg Products....Pages 431-438
Back Matter....Pages 439-449

✦ Subjects

Agriculture; Popular Science in Nature and Environment

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