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Home > Improving the Safety and Quality of Eggs and Egg Products: Egg Chemistry, Production and Consumption

Improving the Safety and Quality of Eggs and Egg Products: Egg Chemistry, Production and Consumption


Book Informaton

Improving the Safety and Quality of Eggs and Egg Products: Egg Chemistry, Production and Consumption

Author

Y. Nys; M. Bain and F. Van Immerseel

Series

Woodhead Publishing Series in Food Science, Technology and Nutrition

Year of Publication

2011

Publisher

Woodhead Publishing

City of Publication

Oxford

Pages

602

Language

en

ISBN

9781845697549, 1845697545, 0857090720, 9780857090720

ARI Id

1665487484228


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Showing 1 to 20 of 26 entries
Chapters/HeadingsAuthor(s)PagesInfo
Egg production and consumption
3-16
17-26
27-38
39-61
62-80
Egg formation, chemistry and quality parameters
83-132
133-150
151-182
183-208
209-241
Egg production and quality
245-260
261-299
300-329
330-350
351-375
376-393
415-442
Chapters/HeadingsAuthor(s)PagesInfo
Showing 1 to 20 of 26 entries