Deepika jamadar (18 Ergebnisse)

Zustand: New.

Hardcover. Zustand: New. ISBN:9789395763882.

Hardcover. Zustand: New. Contents: 1. Overview of Layer Industry in India/Kiran M 2. Egg Formation/Kiran M 3. Structure of an Egg/Kiran M 4. Chemical Composition of Eggs/Kiran M 5. Egg production Practices- Housing/Vidyasagar 6. Egg production Practices- Breeding and Feeding/Vidyasagar 7. Nutritive Importance of Eggs/Kiran M 8. Preservation of Eggs/Wilfred Ruban S and Kiran M 9. Grading of Eggs/Wilfred Ruban S and Kiran M 10. Handling, Processing, Packaging and Transportation of Eggs/Wilfred Ruban S 11. Egg Washing/Kiran M and Wilfred Ruban S 12. Egg as Functional Food/Sudheer K 13. Microbial challenges and Issues of Egg/Deepika Jamadar and Kiran M 14. Designer Eggs/Wilfred Ruban S and Kiran M 15. Evaluation of Egg Quality Using Non-Destructive Methods/Kiran M, Wilfred Ruban S and Deepika Jamadar 16. Sanitation and Decontamination of Eggs/Deepika Jamadar and Kiran M 17. Layout and Design of Egg Processing Plant/Rajendra Kumar K 18 Poultry Egg Waste/Deepika Jamadar and Kiran M 19. Egg Quality/Kiran M 20. Egg Quality Deterioration/Kiran M, Deepika Jamadar and Wilfred Ruban S 21. Egg Quality Evaluation/Kiran M, Wilfred Ruban S and Deepika Jamadar 22. Marketing Channels and Integration/Sushant Handage and Kiran M 23. Specialty Eggs/Kiran M 24. Value Added Convenience Egg Products/Kiran M, Wilfred Ruban S and Deepika J 25. Organic Eggs/Vidyasagar 26. Non Food Uses of Eggs/Deepika Jamadar and Kiran M 27. Traditional Egg Products/Bhaskar Reddy GV 28. Shelfstable Egg Products/Bhaskar Reddy GV. The book "Dietary Egg: Nutritional and Commercial Facets" has been written with the aim of addressing the need for a comprehensive resource on egg production and processing. It has been authored with the purpose of filling the gap in the market for a recent book that provides detailed information on this less commonly explored topic. The book's scope is extensive, and it is intended for a diverse audience, including specialists, students, entrepreneurs, academicians, and research scientists. It covers a wide range of topics, from the structure of eggs to their processing and preservation. The book provides a comprehensive overview of the current state of egg production and processing, as well as knowledge and technologies that can be used to improve egg products. It is expected to be a valuable resource for students, researchers, and academicians working in the egg sector. The title of the book is particularly fitting, as it emphasizes the scientific and technological advancements in the field of egg science throughout its content. This book is expected to provide a valuable resource for a variety of professionals working in the dynamic area of egg processing, layer management, quality control, and food technology, as well as students who will gain first-hand information on this subject.…

Zustand: new.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

Zustand: New.

Hardcover. Zustand: Brand New. 300 pages. 0.79x9.02x5.98 inches. In Stock.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Zustand: New. In English.

Hardcover. Zustand: Brand New. 120 pages. In Stock.

Zustand: New. 2026. 2026th Edition. hardcover. . . . . . Books ship from the US and Ireland.

Zustand: New. 2026. 2026th Edition. hardcover. . . . . .

Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The book Dietary Egg: Nutritional and Commercial Facets has been written with the aim of addressing the need for a comprehensive resource on egg production and processing. It has been authored with the purpose of filling the gap in the market for a recent book that provides detailed information on this less commonly explored topic. The book scope is extensive, and it is intended for a diverse audience, including specialists, students, entrepreneurs, academicians, and research scientists. It covers a wide range of topics, from the structure of eggs to their processing and preservation. The book provides a comprehensive overview of the current state of egg production and processing, as well as knowledge and technologies that can be used to improve egg products. It is expected to be a valuable resource for students, researchers, and academicians working in the egg sector. The title of the book is particularly fitting, as it emphasizes the scientific and technological advancements in the field of egg science throughout its content. This book is expected to provide a valuable resource for a variety of professionals working in the dynamic area of egg processing, layer management, quality control, and food technology, as well as students who will gain first-hand information on this subject. 300 pp. Englisch.…

Buch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The book Dietary Egg: Nutritional and Commercial Facets has been written with the aim of addressing the need for a comprehensive resource on egg production and processing. It has been authored with the purpose of filling the gap in the market for a recent book that provides detailed information on this less commonly explored topic. The book scope is extensive, and it is intended for a diverse audience, including specialists, students, entrepreneurs, academicians, and research scientists. It covers a wide range of topics, from the structure of eggs to their processing and preservation. The book provides a comprehensive overview of the current state of egg production and processing, as well as knowledge and technologies that can be used to improve egg products. It is expected to be a valuable resource for students, researchers, and academicians working in the egg sector. The title of the book is particularly fitting, as it emphasizes the scientific and technological advancements in the field of egg science throughout its content. This book is expected to provide a valuable resource for a variety of professionals working in the dynamic area of egg processing, layer management, quality control, and food technology, as well as students who will gain first-hand information on this subject.…