Improving the Safety and Quality of Eggs and Egg Products
Egg Chemistry, Production and Consumption
- Y Nys, INRA, France
- M Bain, University of Glasgow, UK
- F Van Immerseel, Ghent University, Belgium
Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume.
With its distinguished editors and international team of contributors, Volume 1 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.
Managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.
- Published: August 2011
- Imprint: Woodhead Publishing
- ISBN: 978-1-84569-754-9
This is without doubt one of the best publications on eggs in recent years., Prof. Dr. RÃ¼veyde Akbay, President of the WPSA Turkish Branch