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Author: Wisconsin Survey Research Laboratory
Publisher:
ISBN:
Category :
Languages : en
Pages : 3
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Book Description
Author: Wisconsin Survey Research Laboratory
Publisher:
ISBN:
Category :
Languages : en
Pages : 3
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Book Description
Author: Arthur William Jasper
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 36
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Book Description
Author: Lloyd Dale Bender
Publisher:
ISBN:
Category :
Languages : en
Pages : 418
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Author: Richard Kenneth Noles
Publisher:
ISBN:
Category :
Languages : en
Pages : 16
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Book Description
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: Patricia Hester
Publisher: Academic Press
ISBN: 0128011513
Category : Technology & Engineering
Languages : en
Pages : 648
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Book Description
Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends. Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability. Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries. Focuses on the production and food science aspects of eggs Includes a broad range of microbial contaminants, their risks, and prevention, as well as non-microbial contaminant risks Presents analytical techniques for practical application
Author: Richard Louis Kohls
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 36
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Book Description
Author: Roger Bailey Corbett
Publisher:
ISBN:
Category : Consumers' preferences
Languages : en
Pages : 56
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Author: Arthur William Jasper
Publisher:
ISBN:
Category : Consumers' preferences
Languages : en
Pages : 34
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Book Description
Author: F. R. Taylor
Publisher:
ISBN:
Category : Consumers' preferences
Languages : en
Pages : 56
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Book Description
