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Author: Frederic Lewis Faber
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 38
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Book Description
Author: Frederic Lewis Faber
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 38
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Book Description
Author: Frederic Lewis Faber
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 0
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Book Description
Author: Frederic Lewis Faber
Publisher: Forgotten Books
ISBN: 9780428082413
Category : Business & Economics
Languages : en
Pages : 38
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Book Description
Excerpt from Present and Alternative Methods of Pricing Eggs Continual changes in the structure of the egg industry have resulted in increasing demands for improvement in present egg pricing methods or for alternatives to the present methods. In an effort to give producers, egg handlers, and students a better understanding of egg pricing and the problems associated with it, this report defines the egg pricing problem, explains how the present egg pricing system works, and presents alternative systems. The material presented in this report derives in large part from a survey of egg handlers conducted during 1962 and 1963. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author:
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 27
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Author: Gerard Joseph Sanford
Publisher:
ISBN:
Category :
Languages : en
Pages : 94
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Book Description
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:
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 660
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 512
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Author: Frank Richard Stockton
Publisher: BoD – Books on Demand
ISBN: 336828696X
Category : Fiction
Languages : en
Pages : 314
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Book Description
Reproduction of the original.
Author:
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 1020
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Book Description
