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Egg processing technology
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The textbook describes the structure and chemical composition of eggs, requirements for food chicken eggs, conditions for collection, sorting, packaging, transportation and storage. Possible defects of eggs and ways of their prevention are given. Technologies for the production of frozen and dry egg products are described.
Meets the requirements of the Federal state educational standards of higher education of the latest generation.
For undergraduate students studying in the direction 19.03.03 "food of animal origin" (profile "technology of meat and meat products").
Title: Egg processing technology
Description:
The textbook describes the structure and chemical composition of eggs, requirements for food chicken eggs, conditions for collection, sorting, packaging, transportation and storage.
Possible defects of eggs and ways of their prevention are given.
Technologies for the production of frozen and dry egg products are described.
Meets the requirements of the Federal state educational standards of higher education of the latest generation.
For undergraduate students studying in the direction 19.
03.
03 "food of animal origin" (profile "technology of meat and meat products").
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