Production, Preservation, and Processing of Egg

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This book offers a complete guide to egg production and processing covering quality assessment, preservation, storage, marketing, and traditional recipes for poultry professionals and food technologists. 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.

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Pagina's: 140, Editie: Eerste editie, Hardcover, CRC Press