Improving the safety and quality of eggs and egg products / 
edited by Yves Nys, Maureen Bain and Filip van Immerseel. 
 - 2 v. (xxxvii, 602, xxxiii, 408 pages.) :  illustrations. ;  24 cm. 
 - Woodhead Publishing in food science, technology, and nutrition ;  no. 213-214 .
 - Woodhead Publishing in food science, technology, and nutrition ;  no. 213-214. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>v. 1. Egg chemistry, production and consumption -- v. 2. Egg safety and nutritional quality. 
<br/><br/><label>ISBN: </label>9780857090720 (v. 2) 9781845698065 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Egg processing.<br/>Eggs.