Skip to main content
SpringerLink
Log in

Eggs and Egg Products

  • Chapter
Essentials of Food Science

Part of the book series: Food Science Texts Series ((FSTS))

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 54.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Jordan R, Barr AT, Wilson MC. Shell Eggs: Quality and Properties as Affected by Temperature and Length of Storage. Purdue University Agricultural Experiment Station: West Lafayette, IN. Bulletin #612.

    Google Scholar 

  2. Egg Grading Manual. Handbook No. 75. Washington, DC: USDA. 1983.

    Google Scholar 

  3. Giese J. Ultrapasteurized liquid whole eggs earn 1994 IFT Food Technology Industrial Achievement Award. Food Technol 1994; 48(9): 94–96.

    Google Scholar 

  4. Department of Food Science, North Carolina State University, Raleigh, NC.

    Google Scholar 

  5. Michael Foods Inc, Minneapolis, MN.

    Google Scholar 

  6. Binge NA, Cheng J. Low-fat, low-cholesterol egg yolk in food applications. Food Technol 1995; 49(5): 94–101.

    Google Scholar 

  7. American Egg Board. Park Ridge, IL.

    Google Scholar 

  8. Whitney EN, Rolfes SR. Understanding Nutrition, 10th ed. Belmont, CA: Thomson Wadsworth, 2005.

    Google Scholar 

  9. California Egg Commission. Upland, CA.

    Google Scholar 

  10. Praxair Inc. Technologies target Salmonella in eggs. Food Engineer. 2000; 72 (July/August): 14.

    Google Scholar 

  11. Mermelstein NH. Cryogenic system rapidly cools eggs. Food Technol 2000; 54 (6): 100–102.

    Google Scholar 

  12. Agri-Dairy Products. Purchase, NY.

    Google Scholar 

  13. How to Buy Eggs. Home and Garden Bulletin No. 144. Washington, DC: USDA.

    Google Scholar 

  14. Stadleman WH, Cotterill OJ. Egg Science and Technology, 3rd ed. Binghampton, NY: Food Products Press, 1990.

    Google Scholar 

  15. USDA. Washington, DC.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Southwestern Medical Center at Dallas, The University of Texas, 5323 Harry Hines Boulevard, Dallas, Texas 75390-8877, USA

    Vickie A. Vaclavik

  2. Department of Nutrition and Food Sciences, Texas Woman’s University, Denton Campus, Denton, Texas 76204, USA

    Elizabeth W. Christian

Authors
  1. Vickie A. Vaclavik
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Elizabeth W. Christian
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 2008 Springer Science+Business Media, LLC.

About this chapter

Cite this chapter

Vaclavik, V.A., Christian, E.W. (2008). Eggs and Egg Products. In: Essentials of Food Science. Food Science Texts Series. Springer, New York, NY. https://doi.org/10.1007/978-0-387-69940-0_10

Download citation

Publish with us

Policies and ethics

Search

Navigation