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- Author: Jailane de Souza Aquino
- Publisher: Our Knowledge Publishing
- ISBN-10: 6208626412
- ISBN-13: 9786208626419
- Format: 15.2 x 22.9 x 0.3 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
Eggs are low-cost foods that are widely consumed by the world's population in various preparations or as ingredients in the processing of other foods. In addition to their nutritional properties, the microbiological and overall quality aspects of these foods need to be known in order to market and process them properly. The application of preservation technologies to eggs should aim to maintain their rheological properties, as well as their microbiological, sensory and nutritional quality, especially in terms of the proteins and fats present.
EXTRA 10 % discount with code: EXTRA
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- Author: Jailane de Souza Aquino
- Publisher: Our Knowledge Publishing
- ISBN-10: 6208626412
- ISBN-13: 9786208626419
- Format: 15.2 x 22.9 x 0.3 cm, minkšti viršeliai
- Language: English English
Eggs are low-cost foods that are widely consumed by the world's population in various preparations or as ingredients in the processing of other foods. In addition to their nutritional properties, the microbiological and overall quality aspects of these foods need to be known in order to market and process them properly. The application of preservation technologies to eggs should aim to maintain their rheological properties, as well as their microbiological, sensory and nutritional quality, especially in terms of the proteins and fats present.
Reviews