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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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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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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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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. --- Fowls --- Animal culture --- Aviculture --- Livestock --- Eggs --- Production