Improving the Safety and Quality of Eggs and Egg Products:...

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Improving the Safety and Quality of Eggs and Egg Products: Volume 2: Egg safety and nutritional quality (Food Science, Technology and Nutrition)

Name: Improving the Safety and Quality of Eggs and Egg Products: Volume 2: Egg safety and nutritional quality (Food Science, Technology and Nutrition)
ISBN: 9780857090720

M Bain, Y Nys, F Van Immerseel

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Opening chapters in Volume 2 of this essential collection address aspects of egg contamination, with particular emphasis on Salmonella Enteritidis. Control of egg safety and quality is the focus of part 2. Preharvest control of salmonella, egg decontamination and egg defect detection are among the topics reviewed. Part 3 covers the areas of nutritionally-enriched eggs, eggs as nutraceuticals and other applications of eggs.

Kategori:

Biology and other natural sciences

Tahun:

2011

Penerbit:

Woodhead Publishing

Bahasa:

english

Halaman:

435

ISBN 10:

0857090720