Coverart for item
The Resource Egg chemistry, production and consumption, edited by Yves Nys, Maureen Bain and Filip van Immerseel, (electronic book)

Egg chemistry, production and consumption, edited by Yves Nys, Maureen Bain and Filip van Immerseel, (electronic book)

Label
Egg chemistry, production and consumption
Title
Egg chemistry, production and consumption
Statement of responsibility
edited by Yves Nys, Maureen Bain and Filip van Immerseel
Contributor
Subject
Genre
Language
eng
Summary
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. Focuses on egg chemistry, production and consumption with reference to the factors than can impact egg qualityReviews recent research in the areas of disease, egg quality and the development of new technologies to assure egg safetyComprehensively covers organic, free-range and processed egg production
Member of
Cataloging source
E7B
Dewey number
636.5142
Illustrations
illustrations
Index
index present
LC call number
SF490.7
LC item number
.E34 2011eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Nys, Yves
  • Bain, Maureen
  • Van Immerseel, Filip
Series statement
  • Woodhead Publishing series in food science, technology and nutrition
  • Improving the safety and quality of eggs and egg products
Series volume
  • 213
  • 1
http://library.link/vocab/subjectName
  • Eggs
  • Egg products industry
  • Egg trade
  • Egg processing
  • Egg products industry
  • Egg products industry
  • Egg products industry
Label
Egg chemistry, production and consumption, edited by Yves Nys, Maureen Bain and Filip van Immerseel, (electronic book)
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
pt. 1. Egg production and consumption -- pt. 2. Egg formation, chemistry and quality parameters -- pt. 3. Egg production and quality -- pt. 4. Alternative egg production systems and processed eggs
Control code
SCIDI828735224
Dimensions
unknown
Extent
1 online resource (xxxviii, 602 pages)
Form of item
online
Isbn
9780857093912
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Specific material designation
remote
Label
Egg chemistry, production and consumption, edited by Yves Nys, Maureen Bain and Filip van Immerseel, (electronic book)
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
pt. 1. Egg production and consumption -- pt. 2. Egg formation, chemistry and quality parameters -- pt. 3. Egg production and quality -- pt. 4. Alternative egg production systems and processed eggs
Control code
SCIDI828735224
Dimensions
unknown
Extent
1 online resource (xxxviii, 602 pages)
Form of item
online
Isbn
9780857093912
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Specific material designation
remote

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