9781560228554 - egg science and technology, fourth edition di stadelman, william j; newkirk, debbie; newby, lynne (18 risultati)
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paperback. Condizione: New. In shrink wrap. Looks like an interesting title.
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Condizione: New. pp. 591 4th Edition.
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Da: California Books, Miami, FL, U.S.A.California Books
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Taschenbuch. Condizione: Neu. Egg Science and Technology | William J Stadelman (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 1995 | CRC Press | EAN 9781560228554 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.
Egg Science and Technology, Fourth Edition
Stadelman, William J (Author)/ Newkirk, Debbie (Author)/ Newby, Lynne (Author)
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. 4th edition. 591 pages. 8.75x6.25x1.75 inches. In Stock.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
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Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information…necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses.Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include:handling shell eggs to maintain quality at a level for customer satisfactiontrouble shooting problems during handlingchemistry of the egg, emphasizing nutritional value and potential nonfood usesmerchandising shell eggs to maximize sales in refrigerated dairy sales casesconversion of shell eggs to liquid, frozen, and dried productsvalue added products and opportunities for merchandising egg products as consumers look for greater convenienceEgg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups. 614 pp. Englisch.
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Condizione: New. pp. 591 This item is printed on demand.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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PAP. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Stadelman, W: Egg Science and Technology
William J Stadelman (Purdue University, West Lafayette, IN, USA)|Debbie Newkirk|Lynne Newby
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Da: moluna, Greven, Germaniamoluna
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. William J Stadelman, Debbie, Newkirk, Lynne NewbyHere is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, pack…aging, and merchandising of shell .
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- Print on Demand
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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Condizione: New. PRINT ON DEMAND pp. 591.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information neces…sary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses.Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include:handling shell eggs to maintain quality at a level for customer satisfactiontrouble shooting problems during handlingchemistry of the egg, emphasizing nutritional value and potential nonfood usesmerchandising shell eggs to maximize sales in refrigerated dairy sales casesconversion of shell eggs to liquid, frozen, and dried productsvalue added products and opportunities for merchandising egg products as consumers look for greater convenienceEgg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.
