Improving the Safety and Quality of Eggs and Egg Products
By: Immerseel, Van Filip
.
Contributor(s): Nys, Y | Bain, M.
Material type: 
BookSeries: Publisher: India : Woodhead Publishing, 2011Edition: 1st ed.Description: 448 p.ISBN: 0857090720 (hardcover); 9780857090720 (hardcover).Subject(s): Egg and Egg Products | Poultry FarmingDDC classification: 636.514 Immerseel 29294 1st .v.2 2011 Poultry Summary: Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas Volume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics. With its distinguished editors and international team of contributors, Volume 2 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. Focuses on egg safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods Presents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Books
|
Pattoki Library Poultry | Veterinary Science | 636.514 Immerseel 29294 1st .v.2 2011 Poultry (Browse shelf) | Available | 29294 | ||
|
Books
|
UVAS Library Poultry | Veterinary Science | 636.514 Immerseel 33874 1st V.2 2011 Poultry (Browse shelf) | Available | 33874 |
Browsing UVAS Library Shelves , Shelving location: Poultry , Collection code: Veterinary Science Close shelf browser
| 636.50896 Vegand 31150 2nd 2012 Poultry Poultry Diseases : A Guide for Farmers & Poultry Professionals | 636.50896 Vegand 31151 2nd 2012 Poultry Poultry Diseases : A Guide for Farmers & Poultry Professionals | 636.50896 Vegand 31152 2nd 2012 Poultry Poultry Diseases : A Guide for Farmers & Poultry Professionals | 636.514 Immerseel 33874 1st V.2 2011 Poultry Improving the Safety and Quality of Eggs and Egg Products | 636.52 May 10324 3rd 1971 Poultry British Poultry Standards / | 636.60892 Randall 12883 1st 1985 Birds Colour Atlas of Diseases of the Domestic Fowl and Turkey | 636.60892 Randall 13163 1st 1985 Birds Colour Atlas of Diseases of the Domestic Fowl and Turkey |
Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas Volume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics. With its distinguished editors and international team of contributors, Volume 2 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. Focuses on egg safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods Presents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs.
There are no comments for this item.