Author:
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 68
Book Description
Shell Egg Processing Plant Design
Author:
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 68
Book Description
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 68
Book Description
Designing an Efficient Egg Products Processing Plant
Author: Clarence Harris
Publisher:
ISBN:
Category : Egg processing
Languages : en
Pages : 24
Book Description
Publisher:
ISBN:
Category : Egg processing
Languages : en
Pages : 24
Book Description
Marketing Research Report
Author:
Publisher:
ISBN:
Category : Marketing research
Languages : en
Pages : 24
Book Description
Publisher:
ISBN:
Category : Marketing research
Languages : en
Pages : 24
Book Description
Agricultural Commodity Promotions
Author: Peter Louis Henderson
Publisher:
ISBN:
Category : Advertising
Languages : en
Pages : 616
Book Description
Publisher:
ISBN:
Category : Advertising
Languages : en
Pages : 616
Book Description
Planning a Wholesale Poultry Layout in a Multiple-occupancy Building
Author: Clarence Harris
Publisher:
ISBN:
Category : Plant layout
Languages : en
Pages : 640
Book Description
Publisher:
ISBN:
Category : Plant layout
Languages : en
Pages : 640
Book Description
Bin Fronts for Potato Storages
Author: Charles L. Storey
Publisher:
ISBN:
Category : Agricultural machinery industry
Languages : en
Pages : 1046
Book Description
Publisher:
ISBN:
Category : Agricultural machinery industry
Languages : en
Pages : 1046
Book Description
Handbook of Egg Science and Technology
Author: Yoshinori Mine
Publisher: CRC Press
ISBN: 1000899616
Category : Technology & Engineering
Languages : en
Pages : 807
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.
Publisher: CRC Press
ISBN: 1000899616
Category : Technology & Engineering
Languages : en
Pages : 807
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.
Checklist of Major United States Government Series
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 446
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 446
Book Description
Improving Shell Egg Packing Plants
Author: Jesse W. Goble
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 16
Book Description
Pp. 1.
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 16
Book Description
Pp. 1.
Monthly Catalog of United States Government Publications
Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1932
Book Description
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1932
Book Description