株式会社極東書店トップ ＞ 商品一覧 ＞ Production, Preservation, and Processing of Egg.
商品詳細
解説
This book covers all aspects of egg production and processing from health benefits to marketing. It examines egg formation, structure, composition, and nutritive value, along with quality assessment techniques, including:
- Scientific approaches to egg handling, grading, candling, and quality evaluation techniques
- Complete incubation and hatching procedures for fertile egg management
- Preservation methods for both shell eggs and processed egg products
- Storage, packaging, and transportation guidelines for maintaining egg quality
- Traditional Indian egg recipes and processing techniques for value addition
The book also offers detailed sections on handling, grading, candling, incubation, spoilage prevention, preservation methods, storage, packaging, transportation, and processing and is written for poultry professionals, food technologists, and students interested in agricultural sciences.
This title has been co-published with Narendra Publishing House. T&F does not sell or distribute the print and electronic editions in India, Sri Lanka, Nepal, Bangladesh, Pakistan, and Bhutan.