Author: John William TuttlePublisher:
ISBN:
Category : Dried eggs
Languages : en
Pages : 186
Book Description
Consumer Testing of Scrambled Egg-solids
Author: John William TuttlePublisher:
ISBN:
Category : Dried eggs
Languages : en
Pages : 186
Book Description
ARS.
Author: Food Technology
Author: Agricultural Research
Author: National Agricultural Library Catalog
Author: National Agricultural Library (U.S.)Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 710
Book Description
Food Science and Technology Abstracts
Author: Publisher:
ISBN:
Category : Food
Languages : en
Pages : 966
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Egg Science and Technology
Author: William J StadelmanPublisher: CRC Press
ISBN: 1351453718
Category : Technology & Engineering
Languages : en
Pages : 592
Book Description
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 satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg 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.
National Agricultural Library Catalog, 1966-1970: Subjects
Author: National Agricultural Library (U.S.)Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 714
Book Description
Author: 
Author: