Advances in improving the safety and quality of eggs
Redigert av Dr Vincent Guyonnet, Professor Yoshinori Mine, Professor Cristina Alamprese, Dr Yves ) Nys, 2025.Del av serien Burleigh Dodds Series in Agricultural Science.
Global egg production continues to rise in line with increasing consumer demand, with an estimated 1.6 trillion shell eggs produced each year. However, with consumer expectations surrounding food now higher than ever, the sector must ensure that key aspects of egg quality and safety are optimised at every stage of the supply chain.
Advances in improving the safety and quality of eggs reviews the latest research in this area and explores how safety can be optimised at both the pre-harvest and postharvest stages of production through a better understanding of pathogen contamination and techniques such as coatings and novel sterilisation techniques. The book also details recent advances in optimising key quality attributes of eggs, including improving eggshell formation, calcium content and biofortification of eggs, as well as how the sustainability of egg production can be improved.
Ikke tilgjengelig for Klikk&Hent
Midlertidig tomt på lager
Bestillingsvare. Forventes sendt om ca 7 dager
Advances in improving the safety and quality of eggs
Redigert av Dr Vincent Guyonnet, Professor Yoshinori Mine, Professor Cristina Alamprese, Dr Yves ) Nys, 2025.Del av serien Burleigh Dodds Series in Agricultural Science.
Global egg production continues to rise in line with increasing consumer demand, with an estimated 1.6 trillion shell eggs produced each year. However, with consumer expectations surrounding food now higher than ever, the sector must ensure that key aspects of egg quality and safety are optimised at every stage of the supply chain.
Advances in improving the safety and quality of eggs reviews the latest research in this area and explores how safety can be optimised at both the pre-harvest and postharvest stages of production through a better understanding of pathogen contamination and techniques such as coatings and novel sterilisation techniques. The book also details recent advances in optimising key quality attributes of eggs, including improving eggshell formation, calcium content and biofortification of eggs, as well as how the sustainability of egg production can be improved.
Ikke tilgjengelig for Klikk&Hent
Midlertidig tomt på lager
Bestillingsvare. Forventes sendt om ca 7 dager
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