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"Characterizing the Alteration of Ovoproducts Using New Analytical Approaches focuses on the capabilities (potential or proven) of the latest metabolomics based analytical approaches for the (early) diagnostic of the alteration of ovoproducts during their production/preservation processes. It details the ovoproduct matrix, their known sources of biotic and abiotic alteration, and their associated biomarkers. In addition, the book covers the capabilities (exploratory and characterization) of the latest metabolomics tecnics, both invasive and non-invasive, including chromatography, nuclear magnetic resonance, mass spectrometry, NMR, MS - including FTICR-MS -, and vibrational spectroscopy, such as Infrared - MIR, NIR - or Raman). In final sections, the next generation of online sensors derived from the latest technics is discussed for their applicative potential in industry (NIR, Raman, chromatography, benchmark NMR, and more).Details the matrix of egg products.Explores the latest metabolic techniques.Strengthens the linkages between the agri-food, microbiological and chemical analytical communities"--
Eggs --- Biotechnology.
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Le pastissier françois
Baking --- Cooking (Eggs) --- Cookery (Eggs) --- Cooking (Dried eggs) --- Cooking with eggs --- Use in cooking --- Eggs --- Cooking
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Eggs as food. --- Eggs --- Composition. --- Chicken eggs --- Chickens --- Hens' eggs --- Animal clutches --- Food
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Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management.In a series of chapters written by international experts, the key aspects of mi
Meat --- Eggs --- Microbiology.
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Eggs --- Egg products. --- Production.
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This book is a comprehensive study of nest-building behavior in birds. A much-needed synthesis of the previously scattered literature on this central aspect of avian biology, it is organized by behavior problems and focuses on evolution as its unifying theme.Originally published in 1984.The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.
Birds --- Nests. --- Behavior. --- Eggs and nests --- Behavior, Animal --- Behavior, Animal.
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Poultry --- Poultry. --- Fowls --- Animal culture --- Aviculture --- Livestock --- Eggs --- Production
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Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areasVolume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential top
Egg processing. --- Egg products industry -- Congresses. --- Egg products industry. --- Eggs. --- Eggs --- Nutrition. --- Quality. --- Sanitation. --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Quality of products --- Health aspects --- 637.4 --- 637.4 Eggs. Egg products --- Eggs. Egg products
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Poultry --- Poultry. --- Fowls --- Animal culture --- Aviculture --- Livestock --- Eggs --- Production
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Best-practice and current methods are examined, along with ways to reduce trimming, alternatives and future developments.
Poultry --- Fowls --- Animal culture --- Aviculture --- Livestock --- Eggs --- Dubbing --- Handling --- Cannibalism. --- Production
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