{"product_id":"egg-science-and-technology-fourth-edition-9781560228554","title":"Egg Science and Technology  Fourth Edition","description":"\u003cp\u003eHere 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 satisfaction trouble shooting problems during handling chemistry of the egg  emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid  frozen  and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg 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.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":45651740688437,"sku":"ByrdShop_1560228555","price":74.89,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/8139\/0901\/files\/9781560228554.jpg?v=1781838930","url":"https:\/\/atxbooks.com\/products\/egg-science-and-technology-fourth-edition-9781560228554","provider":"ATX Books","version":"1.0","type":"link"}