Coverart for item
The Resource Egg safety and nutritional quality, edited by Filip Van Immerseel, Yves Nys and Maureen Bain, (electronic book)

Egg safety and nutritional quality, edited by Filip Van Immerseel, Yves Nys and Maureen Bain, (electronic book)

Label
Egg safety and nutritional quality
Title
Egg safety and nutritional quality
Statement of responsibility
edited by Filip Van Immerseel, Yves Nys and Maureen Bain
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 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics. With its distinguished editors and international team of contributors, Volume 2 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 safety and nutritional quality with reference to egg contaminants such as Salmonella EnteritidisChapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methodsPresents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs
Member of
Cataloging source
E7B
Dewey number
637/.5
Illustrations
illustrations
Index
index present
LC call number
SF490.5
LC item number
.E34 2011eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Van Immerseel, Filip
  • Nys, Yves
  • Bain, Maureen
  • Institut national de la recherche agronomique (France)
Series statement
  • Improving the safety and quality of eggs and egg products
  • Woodhead Publishing series in food science, technology and nutrition
Series volume
  • 2
  • 214
http://library.link/vocab/subjectName
  • Eggs
  • Eggs
  • Nutrition
  • Egg processing
  • Egg products industry
  • Egg products industry
  • Eggs
Label
Egg safety and nutritional quality, edited by Filip Van Immerseel, Yves Nys and Maureen Bain, (electronic book)
Instantiates
Publication
Note
"INRA."
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. Microbial and chemical contamination of eggs -- pt. 2. Salmonella control in laying hens -- pt. 3. Eggs in nutrition and other applications
Control code
SCIDI828743859
Dimensions
unknown
Extent
1 online resource (xxxii, 408 pages)
Form of item
online
Isbn
9780857093929
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Specific material designation
remote
Label
Egg safety and nutritional quality, edited by Filip Van Immerseel, Yves Nys and Maureen Bain, (electronic book)
Publication
Note
"INRA."
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. Microbial and chemical contamination of eggs -- pt. 2. Salmonella control in laying hens -- pt. 3. Eggs in nutrition and other applications
Control code
SCIDI828743859
Dimensions
unknown
Extent
1 online resource (xxxii, 408 pages)
Form of item
online
Isbn
9780857093929
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Specific material designation
remote

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