جزییات کتاب
Eggs are a convenient and economical food of high nutritional value, yet are also a significant source of foodborne disesase. The 2 volumes of this important collection review essential research and best practice in the production and processing of eggs with particular emphasis on their safety, nutritional and sensory quality. Opening chapters in Volume 1 set the scene with information on egg production and consumption worldwide. Following chapters introduce essential topics in egg chemistry and provide and overview of egg quality parameters. Chapters in Parts 3 and 4 then focus on egg production systems and their influences on egg safety and quality. The final section of the volume reviews the nutritional quality of eggs and their use as food ingredients.
درباره نویسنده
پیتر هندریک ون سیتترت (تولد:می سال ۱۸۸۹ - مرگ:۱۹۵۹) دانشمند هلندی تبار متولد گودا بود. او فیزیکدان و تاریخ شناس علمی بود.