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200 02$aA briefe discourse of the assault, committed vpon the person of the most noble prince, the lord William Prince of Orange, Earle of Nassau, Marques de la vere &c. By Iohn Iauregui Spanierd$b[electronic resource]
210   $aImprinted in London $cat the three Cranes in the Vintree by Thomas Dawson for T. C[hard] and W. B[roome]$d1582
215   $a[72] p
300   $aIohn Iauregi Spanierd = Juan de Jáuregui y Aguilar.
300   $aPublishers' names from STC.
300   $aSig. E contains only three leaves; text appears complete.
300   $aSignatures: @¹ A-B⁴ A-G⁴.
300   $aReproduction of the original in the British Library.
330   $aeebo-0018
700   $aJa?uregui y Aguilar$b Juan de$f1583-1641.$0386423
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996   $aA briefe discourse of the assault, committed vpon the person of the most noble prince, the lord William Prince of Orange, Earle of Nassau, Marques de la vere &c. By Iohn Iauregui Spanierd$92423050
997   $aUNISA

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135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aEgg safety and nutritional quality /$fedited by Filip Van Immerseel, Yves Nys and Maureen Bain
210   $aOxford ;$aPhiladelphia $cWoodhead Pub. $cDSM $cNovus$d2011
215   $a1 online resource (441 p.)
225 0 $aImproving the safety and quality of eggs and egg products ;$vv. 2
225 1 $aWoodhead Publishing series in food science, technology and nutrition ;$vno. 214
300   $a"INRA."
311 08$a0-85709-072-0 
320   $aIncludes bibliographical references and index.
327   $apt. 1. Microbial and chemical contamination of eggs -- pt. 2. Salmonella control in laying hens -- pt. 3. Eggs in nutrition and other applications.
330   $aEggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areasVolume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential top
410  0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 214.
606   $aEggs$xQuality
606   $aEggs$xSanitation
606   $aNutrition
615  0$aEggs$xQuality.
615  0$aEggs$xSanitation.
615  0$aNutrition.
676   $a637.5
676   $a637/.5
701   $aVan Immerseel$b Filip$01823947
701   $aNys$b Yves$01823945
701   $aBain$b Maureen$01823946
712 02$aINRA.
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911004746303321
996   $aEgg safety and nutritional quality$94392348
997   $aUNINA