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eBook Egg Science and Technology ePub

eBook Egg Science and Technology ePub

by William J Stadelman,Debbie Newkirk,Lynne Newby

  • ISBN: 1560228547
  • Category: Engineering
  • Subcategory: Engineering
  • Author: William J Stadelman,Debbie Newkirk,Lynne Newby
  • Language: English
  • Publisher: CRC Press; 4 edition (August 18, 1995)
  • Pages: 608
  • ePub book: 1527 kb
  • Fb2 book: 1319 kb
  • Other: docx mbr lrf azw
  • Rating: 4.9
  • Votes: 284

Description

Contributing authors to Egg Science and Technology present chapters . Whether you've loved the book or not, if you give your honest and detailed thoughts then people will find new books that are right for them.

Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Egg Science and Technology is a must-have reference for agricultural libraries.

Very good book for egg safety and egg products technology. Even a decade after first printing it is a good source.

by William J Stadelman (Author), Debbie Newkirk (Author), Lynne Newby (Author) & 0 more. ISBN-13: 978-1560228554. Very good book for egg safety and egg products technology.

Egg Science and Technology. William J Stadelman, Debbie Newkirk, Lynne Newby.

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Find many great new & used options and get the best deals for Egg Science and Technology by William J. Stadelman .

Egg Science and Technology by William J. Stadelman 9781560228554 (Paperback, 1995) Delivery UK delivery is usually within 7 to 9 working days. Read full description. ByWilliam J Stadelman, Debbie Newkirk, Lynne Newby. The solids level in egg yolk produced by egg-breaking machines can be affected by many things. First Published 1995. eBook Published 14 December 2017. Pub. location Boca Raton. chapter 10. Egg Breaking. WithOwen J. Cotterill, Larry E. McBee. Pages 33. This chapter focuses on some points of interest to egg breakers. Terms & Conditions.

Books by Debbie Newkirk with Solutions. William J Stadelman, Owen J Cotterill, William J. Stadelman, Owen J. Cotterill, Lynne Newby, Debbie Newkirk. Debbie Newkirk, Owen J. Cotterill, William J. Stadelman, Lynne Newby, William J Stadelman. Join Chegg Study and get: Guided textbook solutions created by Chegg experts. Learn from step-by-step solutions for over 34,000 ISBNs in Math, Science, Engineering, Business and more.

William J Stadelman; Debbie Newkirk; Lynne Newby.

Production of Shell Eggs. Egg-Products Industry. Egg-Production Practices, . Poultry Nutrition and Feeding Practices. Egg Handling and Processing by Producers. Quality Identification of Shell Eggs, . Structure of the Egg. Grading of Shell Eggs.

Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses.Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include:handling shell eggs to maintain quality at a level for customer satisfactiontrouble shooting problems during handlingchemistry of the egg, emphasizing nutritional value and potential nonfood usesmerchandising shell eggs to maximize sales in refrigerated dairy sales casesconversion of shell eggs to liquid, frozen, and dried productsvalue added products and opportunities for merchandising egg products as consumers look for greater convenienceEgg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.

Comments

Rageseeker Rageseeker
Good.
Ahieones Ahieones
If you are in the egg business, want to know about the egg business or are doing scientific work that involves eggs. This is the authoritatize guide.
lucky kitten lucky kitten
Is a good reference for the people in this business
Shou Shou
Yet to read the content
MilsoN MilsoN
This is the book for those involved with the egg business. The authors use a clear an easy language whithout losing the aim of a good value technical and scientific information. It's a good and quick reference for those in production, processing and industry of egg products as well for the consumers of such products. I've been using this book by a long time (back editions) and it never left my desktop, as a good refecence in day by day uses. A good choice for the beggniners at the egg processing. Julio C.Baldim Brasil
Xanna Xanna
Very good book for egg safety and egg products technology. Even a decade after first printing it is a good source.