Egg science technology (18 Ergebnisse)

Zustand: New. pp. 298.

Zustand: New. pp. 298.

Zustand: Good. 3rd Edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.…

Zustand: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: New.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In English.

Taschenbuch. Zustand: Neu. Egg Science and Technology | William J Stadelman (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 1995 | CRC Press | EAN 9781560228554 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …

Paperback. Zustand: Brand New. 806 pages. 11.00x8.25x11.00 inches. In Stock.

Paperback. Zustand: Brand New. 4th edition. 591 pages. 8.75x6.25x1.75 inches. In Stock.

Zustand: New. In English.

Zustand: Gut. Zustand: Gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Zustand: New. In English.

Zustand: New.

Zustand: New. Prof. Yoshinori Mine (Editor) Dr. Yoshinori Mine earned his Ph.D. Biochemistry from Tokyo University of Agriculture and Technology in Japan in 1993. Dr. Mine joined the University of Guelph (Ontario, Canada) in 1996 as a faculty m.

Hardcover. Zustand: Brand New. 4th edition. 591 pages. 9.00x5.50x1.75 inches. In Stock.

Buch. Zustand: Neu. Neuware - Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in the human diet, both for the nutritional value of its many components (e.g., proteins, vitamins, minerals, choline, specific long chain fatty acids) as well for its wide range of functional characteristics, including foaming, gelling and emulsifying properties. The egg sector is a vibrant field with many new developments in terms of production, processing and commercialization as well as research. Since the beginning of the 21st century, the global production of eggs has grown by 69.5%, farm production systems have evolved to improve the welfare of laying hens, many eggshell and egg products have been developed to address the changing demands of consumers and our knowledge of the composition of the egg has been boosted by the latest gene-based technologies. Information on the science and technology of egg and egg processing is essential to governments, academia and industry.The Handbook of Egg Science and Technology aims to be the first book providing a complete source of information about egg science and technology, covering topics such as world egg production, marketing of eggs, chemistry of egg components, functional properties of egg components, egg processing, egg product development, eggshell quality, grading, egg microbiology, egg pasteurization, egg nutrition and bioactive components, egg biotechnology and sustainability of egg production.Features - Includes the most current and comprehensive scientific and technical information about egg science and technology - Presents an ideal guide for professionals in related food industries, egg business consultants, regulatory agencies and research groups - Answers the need for a comprehensive textbook for upper-level undergraduate and graduate courses in food science, animal science and poultry departments A global panel of experts in the field of egg science was gathered with the aim to provide the most updated information and development on many topics likely to interest readers ranging from academia and food science students to managers working in the food production and egg processing sectors. This handbook is an excellent resource for the food and poultry industry, R&D sectors, as well as experts in the field of food and nutrition. …

Zustand: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.…