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Improving the safety and quality of eggs and egg products
Record Type:
Electronic resources : monographic
Secondary Intellectual Responsibility:
NysYves.,
Secondary Intellectual Responsibility:
BainMaureen.,
Secondary Intellectual Responsibility:
ImmerseelFilip van.,
Place of Publication:
Oxford
Published:
Woodhead Pub.;
Year of Publication:
2011.
Edition:
1st ed.
Description:
2 v.ill. : 24 cm.;
Series:
Woodhead Publishing in food science
Subject:
Eggs. -
Subject:
Egg processing. -
Online resource:
http://www.sciencedirect.com/science/book/9781845697549
Online resource:
http://www.sciencedirect.com/science/book/9780857090720
Notes:
Filip van Immerseel is first nlmed on v. 2
ISBN:
9781845697549v.1 : electronic bk.
ISBN:
9781845697549
ISBN:
9780857090720v.2 : electronic bk.
ISBN:
9780857090720
Content Note:
v. 1. Egg chemistry, production and consumption v. 2. Egg safety and nutritional quality.
Improving the safety and quality of eggs and egg products
Improving the safety and quality of eggs and egg products
/ edited by Yves Nys, Maureen Bain and Filip van Immerseel. - 1st ed.. - Oxford : Woodhead Pub., 2011.. - 2 v. ; ill. ; 24 cm.. - (Woodhead Publishing in food science ; no. 213-214.).
v. 1. Egg chemistry, production and consumption.
Filip van Immerseel is first nlmed on v. 2.
Includes bibliographical references and index..
ISBN 9781845697549ISBN 9781845697549ISBN 9780857090720ISBN 9780857090720
Eggs.Egg processing.
Nys, Yves.
Improving the safety and quality of eggs and egg products
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http://www.sciencedirect.com/science/book/9781845697549
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http://www.sciencedirect.com/science/book/9780857090720
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