Results 261 to 270 of about 184,937 (313)
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Irradiation of eggs and egg products
The International Journal of Applied Radiation and Isotopes, 1959Abstract It has been known for some time that egg products may contain members of the Salmonella group capable of causing food poisoning, and the position has been rendered more serious by the recent discovery of S. paratyphi B in some of the samples of egg products imported into the United Kingdom.
J, BROOKS, R S, HANNAN, B C, HOBBS
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2003
The eggs of various birds are consumed throughout the world; however, the discussion that follows in this chapter is regarding hen eggs. Eggs are a natural biological structure with shells offering protection for developing chick embryos. They have numerous functions in food systems and must be protected against becoming or offering contamination. Eggs
Vickie A. Vaclavik +1 more
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The eggs of various birds are consumed throughout the world; however, the discussion that follows in this chapter is regarding hen eggs. Eggs are a natural biological structure with shells offering protection for developing chick embryos. They have numerous functions in food systems and must be protected against becoming or offering contamination. Eggs
Vickie A. Vaclavik +1 more
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1971
To a great extent eggs and egg products used in the food industry are bought in either the frozen or dried state. The objective of either drying or freezing is to retain the native characteristics of the raw egg to the greatest possible extent. Egg yolks and whole eggs are spray-dried commercially, while egg whites may be either spray-dried (powder) or
F. Leslie Hart, Harry Johnstone Fisher
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To a great extent eggs and egg products used in the food industry are bought in either the frozen or dried state. The objective of either drying or freezing is to retain the native characteristics of the raw egg to the greatest possible extent. Egg yolks and whole eggs are spray-dried commercially, while egg whites may be either spray-dried (powder) or
F. Leslie Hart, Harry Johnstone Fisher
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British Poultry Science, 1984
A quantitative literature review has been used as the basis of an empirical simulation model of the responses in food intake and egg output of laying hens to temperature, light pattern, light intensity, feeding system type, crude protein, methionine, lysine and metabolisable energy. The financial consequences are considered, by the calculation of gross
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A quantitative literature review has been used as the basis of an empirical simulation model of the responses in food intake and egg output of laying hens to temperature, light pattern, light intensity, feeding system type, crude protein, methionine, lysine and metabolisable energy. The financial consequences are considered, by the calculation of gross
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Egg and egg product microbiology
2011Egg and egg product ...
Baron, Florence, Jan, Sophie
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2011
Useful testing for the microbiological safety and quality of egg products is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. This chapter covers primary production, as well as shell, liquid, frozen, dried and cooked egg products.
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Useful testing for the microbiological safety and quality of egg products is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. This chapter covers primary production, as well as shell, liquid, frozen, dried and cooked egg products.
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Microbial Spoilage of Eggs and Egg Products
2013This chapter focuses on microbial spoilage of shell eggs and egg products and reviews the spoilage characteristics, according to the type of product and the flora involved. The methods available for monitoring, reducing, and detecting the spoilage of egg and egg products also are reviewed.[br/][br/][br/]Under healthy breeding conditions, the egg ...
Techer, Marie-Clarisse +2 more
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