دانلود کتاب Improving the Safety and Quality of Eggs and Egg Products: Volume 1: Egg chemistry, production and consumption (Food Science, Technology and Nutrition)

Name: Improving the Safety and Quality of Eggs and Egg Products: Volume 1: Egg chemistry, production and consumption (Food Science, Technology and Nutrition)
Availability: InStock
Author: Y Nys
ISBN: 1845697545, 9781845697549

by Y Nys

عنوان فارسی: بهبود ایمنی و کیفیت تخم مرغ و فراورده: جلد 1: شیمی تخم مرغ، تولید و مصرف (علوم و صنایع غذایی، فناوری و تغذیه)
ناشر: Woodhead Publishing
سال: 2011
زبان: انگلیسی
تعداد صفحه (نسخه چاپی - نسخه الکترونیکی): 633-633
شابک: 1845697545, 9781845697549
نوع فایل: PDF دانلود نرم افزار مطالعه
حجم: 20.00 مگابایت

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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.

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