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Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251049327
Category : Business & Economics
Languages : en
Pages : 140
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Book Description
"This guide provides information and advice to those concerned with the production and sale of eggs in developing countries with an emphasis on marketing, i.e. producing in order to meet market demand. Market-led egg production enables long-term business survival, higher profits and a better standard of living for the egg producer."--FAO
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251049327
Category : Business & Economics
Languages : en
Pages : 140
Get Book Here
Book Description
"This guide provides information and advice to those concerned with the production and sale of eggs in developing countries with an emphasis on marketing, i.e. producing in order to meet market demand. Market-led egg production enables long-term business survival, higher profits and a better standard of living for the egg producer."--FAO
Author: Ashley R. Gulich
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 68
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Book Description
Author: United States. Consumer and Marketing Service. Poultry Division
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 64
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Book Description
Author: United States. Food Safety and Quality Service
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 60
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Book Description
Author:
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 930
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Book Description
Vol. 5 includes a separately paged special issue, dated June 1926.
Author:
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 60
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Book Description
Author: United States. Agricultural Marketing Service. Poultry Division
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 60
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Book Description
Author: Yoshinori Mine
Publisher: CRC Press
ISBN: 1000899616
Category : Technology & Engineering
Languages : en
Pages : 807
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Book Description
Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in the human diet, both for the nutritional value of its many components (e.g., proteins, vitamins, minerals, choline, specific long chain fatty acids) as well for its wide range of functional characteristics, including foaming, gelling and emulsifying properties. The egg sector is a vibrant field with many new developments in terms of production, processing and commercialization as well as research. Since the beginning of the 21st century, the global production of eggs has grown by 69.5%, farm production systems have evolved to improve the welfare of laying hens, many eggshell and egg products have been developed to address the changing demands of consumers and our knowledge of the composition of the egg has been boosted by the latest gene-based technologies. Information on the science and technology of egg and egg processing is essential to governments, academia and industry. The Handbook of Egg Science and Technology aims to be the first book providing a complete source of information about egg science and technology, covering topics such as world egg production, marketing of eggs, chemistry of egg components, functional properties of egg components, egg processing, egg product development, eggshell quality, grading, egg microbiology, egg pasteurization, egg nutrition and bioactive components, egg biotechnology and sustainability of egg production. Features Includes the most current and comprehensive scientific and technical information about egg science and technology Presents an ideal guide for professionals in related food industries, egg business consultants, regulatory agencies and research groups Answers the need for a comprehensive textbook for upper-level undergraduate and graduate courses in food science, animal science and poultry departments A global panel of experts in the field of egg science was gathered with the aim to provide the most updated information and development on many topics likely to interest readers ranging from academia and food science students to managers working in the food production and egg processing sectors. This handbook is an excellent resource for the food and poultry industry, R&D sectors, as well as experts in the field of food and nutrition.
Author:
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 788
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Book Description
Author: William Eugene Hauver
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 54
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Book Description
