Innovations for safe egg products
dc.contributor.author | Ball, Jr., Hershell | |
dc.date.accessioned | 2017-05-22T18:48:40Z | |
dc.date.available | 2017-05-22T18:48:40Z | |
dc.date.issued | 2002 | |
dc.description.abstract | Pasteurized egg products have an excellent safety history. Shell eggs can be pasteurized to provide a safe alternative for foods made with raw or minimally cooked eggs. Closely coupling egg production and breaking results in very high-quality raw material for processing. Pre-cooked egg entrees provide safe high-quality alternatives to using shell eggs | |
dc.identifier.uri | https://hdl.handle.net/1813/49976 | |
dc.language.iso | en_US | |
dc.publisher | NABC | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | * |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | GMO | |
dc.subject | human health | |
dc.subject | genetic engineering | |
dc.subject | communication | |
dc.subject | science communication | |
dc.subject | pharming | |
dc.subject | regulation, trust | |
dc.subject | ||
dc.title | Innovations for safe egg products | |
dc.type | book chapter |
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