Egg chemistry, production and consumption [electronic resource] / edited by Yves Nys, Maureen Bain and Filip van Immerseel.

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 product...

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Bibliographic Details

Online Access:	Full Text (via ScienceDirect)
Other Authors:	Nys, Yves, Bain, Maureen, Van Immerseel, Filip
Format:	Electronic eBook
Language:	English
Published:	Cambridge : Woodhead Pub., 2011.
Series:	Woodhead Publishing in food science, technology, and nutrition ; no. 213. Improving the safety and quality of eggs and egg products ; v. 1.
Subjects:	Eggs > Quality. Egg products industry. Egg trade.