Improving the safety and quality of eggs and egg products
By: edited by Yves Nys, Maureen Bain and Filip van Immerseel
Series: Woodhead Publishing in food science, technology, and nutrition -- no. 213-214; Woodhead Publishing in food science, technology, and nutrition -- no. 213-214.
Publisher: Woodhead Pub.
Published: 2011
Place of publication: Oxford
Language: eng
Number of pages: 602
ISBN-13: 9781845697549; 9780857090720
Subjects: Eggs; Egg processing
Other titles: Egg chemistry, production and consumption.; Egg safety and nutritional quality.
Notes: Filip van Immerseel is first named on v. 2.

Includes bibliographical references and index.
Table of contents: title: v. 1. Egg chemistry, production and consumption; title: v. 2. Egg safety and nutritional quality.