Egg Science and Technology, Fourth Edition /

"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 Technol...

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Bibliographic Details
Main Authors: Stadelman, William J. (Author), Newby, Lynne (Author), Newkirk, Debbie (Author)
Format: Electronic eBook
Language:English
Published: Boca Raton, FL : CRC Press, 2017.
Edition:Fourth edition.
Subjects:
Online Access: OCLC metadata license agreement
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Table of Contents:
  • Chapter 1 The Egg Industry
  • chapter 2 Egg>Prodnction Practices / W. J. Stadelman
  • chapter 3 Quality Identification of Shell Eggs / W J. Stadelman
  • chapter 4 The Preservation of Quality in Shell Eggs / W. J. Stadebnan
  • chapter 5 The Microbiology of Eggs / R. G. Board H. S. Tranter
  • chapter 6 The Chemistry of Eggs and Egg Products / Eunice C. Y. U-Chan William D. Powrie Shuryo Nakai
  • chapter 7 The Nutritive Value of the Egg / Bruce A. Watkins
  • chapter 8 Merchandising Eggs in Supermarkets / Eric C. Oesterle
  • chapter 9 Egg-Products Industry
  • chapter 10 Egg Breaking
  • chapter 11 Freezing Egg Products
  • chapter 12 Egg-Product Pasteurization / F. E. Cunningham
  • chapter 13 Desugarization of Egg Products / M. Sebring
  • chapter 14 Egg Dehydration / D. H. Bergquist
  • chapter 15 Quality Assurance / Mohammad H. Samimi Hershell R. Ball, Jr.
  • chapter 16 Functional Properties of in Foods / Sheng-Chin Yang Ruth E. Baldwin
  • chapter 17 Hard-Cooked Eggs / W. J. Stadelman
  • chapter 18 Composition Modification of Eggs / G. W. Froning
  • chapter 19 Development of Value-Added Products
  • chapter 20 Nonfood Uses of Eggs
  • chapter 21 Product, Process, and Equipment Patents (U.S.)
  • chapter 22 Selected Biblitr̂aphy of Doctoral Dissertations on Eggs and Egg Products.