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
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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