02572nam 2200601 a 450 991100474630332120200520144314.00-85709-392-4(CKB)2670000000114648(EBL)1584658(SSID)ssj0000815611(PQKBManifestationID)12306217(PQKBTitleCode)TC0000815611(PQKBWorkID)10806200(PQKB)11409608(MiAaPQ)EBC1584658(EXLCZ)99267000000011464820130211d2011 uy 0engur|n|---|||||txtccrEgg safety and nutritional quality /edited by Filip Van Immerseel, Yves Nys and Maureen BainOxford ;Philadelphia Woodhead Pub. DSM Novus20111 online resource (441 p.)Improving the safety and quality of eggs and egg products ;v. 2Woodhead Publishing series in food science, technology and nutrition ;no. 214"INRA."0-85709-072-0 Includes bibliographical references and index.pt. 1. Microbial and chemical contamination of eggs -- pt. 2. Salmonella control in laying hens -- pt. 3. Eggs in nutrition and other applications.Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areasVolume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topWoodhead Publishing in food science, technology, and nutrition ;no. 214.EggsQualityEggsSanitationNutritionEggsQuality.EggsSanitation.Nutrition.637.5637/.5Van Immerseel Filip1823947Nys Yves1823945Bain Maureen1823946INRA.MiAaPQMiAaPQMiAaPQBOOK9911004746303321Egg safety and nutritional quality4392348UNINA