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Egg Science and Technology: William J. Stadelman;

William J. Stadelman; Owen J. Cotterill

Published by CRC Press LLC

ISBN 10: 1560228555 ISBN 13: 9781560228554

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From: ThriftBooks - Yankee Clipper (Windsor Locks, CT, U.S.A.)

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About this Item: CRC Press LLC. Paperback. Condition: Good. Shelf and handling wear to cover and binding, with general signs of previous use. Hardcover 1973 edition. Secure packaging for safe delivery. Seller Inventory # 1313828077

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Stadelman, William J, Newkirk, Debbie, Newby, Lynne

Published by CRC Press

ISBN 10: 1560228555 ISBN 13: 9781560228554

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From: Phatpocket Limited (Waltham Abbey, HERTS, United Kingdom)

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About this Item: CRC Press. Condition: Good. Ex-library, so some stamps and wear, and may have sticker on cover, but in good overall condition. Seller Inventory # Z1-C-085-00644

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Newkirk, Debbie

ISBN 10: 1560228555 ISBN 13: 9781560228554

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About this Item: 1995. PAP. Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # VT-9781560228554

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Stadelman, William J.

Published by CRC Press (1995)

ISBN 10: 1560228555 ISBN 13: 9781560228554

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From: Books2Anywhere (Fairford, GLOS, United Kingdom)

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About this Item: CRC Press, 1995. PAP. Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Seller Inventory # F9-9781560228554

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William J Stadelman; Debbie Newkirk; Lynne Newby

Published by CRC Press (1995)

ISBN 10: 1560228555 ISBN 13: 9781560228554

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From: Ergodebooks (RICHMOND, TX, U.S.A.)

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About this Item: CRC Press, 1995. Paperback. Condition: Used: Good. Seller Inventory # SONG1560228555

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Stadelman, William J

Published by CRC Press

ISBN 10: 1560228555 ISBN 13: 9781560228554

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About this Item: CRC Press. Condition: New. Paperback. Worldwide shipping. FREE fast shipping inside USA (express 2-3 day delivery also available). Tracking service included. Ships from United States of America. Seller Inventory # 1560228555

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William J Stadelman, Debbie Newkirk, Lynne Newby

Published by CRC Press (1995)

ISBN 10: 1560228555 ISBN 13: 9781560228554

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About this Item: CRC Press, 1995. Paperback. Condition: New. 4. Seller Inventory # DADAX1560228555

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William J. Stadelman, Debbie Newkirk, Lynne Newby

Published by Taylor Francis Ltd, United Kingdom (1995)

ISBN 10: 1560228555 ISBN 13: 9781560228554

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About this Item: Taylor Francis Ltd, United Kingdom, 1995. Paperback. Condition: New. 4th Revised edition. Language: English . Brand New Book. Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: * handling shell eggs to maintain quality at a level for customer satisfaction * trouble shooting problems during handling * chemistry of the egg, emphasizing nutritional value and potential nonfood uses * merchandising shell eggs to maximize sales in refrigerated dairy sales cases * conversion of shell eggs to liquid, frozen, and dried products * value added products and opportunities for merchandising egg products as consumers look for greater convenienceEgg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups. Seller Inventory # AAC9781560228554

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STADELMAN, WILLIAM J; NEWKIRK, DEBBIE; NEWBY, LYNNE.

Published by CRC Press (2018)

ISBN 10: 1560228555 ISBN 13: 9781560228554

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From: Herb Tandree Philosophy Books (Stroud, GLOS, United Kingdom)

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About this Item: CRC Press, 2018. Paperback. Condition: NEW. 9781560228554 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Print on Demand title, produced to the highest standard, and there would be a delay in dispatch of around 10 working days. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Seller Inventory # HTANDREE0247223

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William J. Stadelman, Debbie Newkirk, Lynne Newby

Published by Taylor Francis Ltd, United Kingdom (1995)

ISBN 10: 1560228555 ISBN 13: 9781560228554

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About this Item: Taylor Francis Ltd, United Kingdom, 1995. Paperback. Condition: New. 4th Revised edition. Language: English . Brand New Book. Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: * handling shell eggs to maintain quality at a level for customer satisfaction * trouble shooting problems during handling * chemistry of the egg, emphasizing nutritional value and potential nonfood uses * merchandising shell eggs to maximize sales in refrigerated dairy sales cases * conversion of shell eggs to liquid, frozen, and dried products * value added products and opportunities for merchandising egg products as consumers look for greater convenienceEgg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups. Seller Inventory # AAC9781560228554

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Stadelman, William J

Published by CRC Press (1995)

ISBN 10: 1560228555 ISBN 13: 9781560228554

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From: Murray Media (North Miami Beach, FL, U.S.A.)

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About this Item: CRC Press, 1995. Paperback. Condition: New. Never used!. Seller Inventory # 1560228555

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William J. Stadelman, Debbie Newkirk, Lynne Newby

Published by Taylor Francis Ltd, United Kingdom (1995)

ISBN 10: 1560228555 ISBN 13: 9781560228554

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From: Book Depository hard to find (London, United Kingdom)

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About this Item: Taylor Francis Ltd, United Kingdom, 1995. Paperback. Condition: New. 4th Revised edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: * handling shell eggs to maintain quality at a level for customer satisfaction * trouble shooting problems during handling * chemistry of the egg, emphasizing nutritional value and potential nonfood uses * merchandising shell eggs to maximize sales in refrigerated dairy sales cases * conversion of shell eggs to liquid, frozen, and dried products * value added products and opportunities for merchandising egg products as consumers look for greater convenienceEgg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups. Seller Inventory # BTE9781560228554

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Debbie Newkirk

ISBN 10: 1560228555 ISBN 13: 9781560228554

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About this Item: Paperback. Condition: New. 4th. Paperback. Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandis.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 591 pages. 0.925. Seller Inventory # 9781560228554

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William J Stadelman; Debbie Newkirk; Lynne Newby

Published by CRC Press (1995)

ISBN 10: 1560228555 ISBN 13: 9781560228554

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From: Irish Booksellers (Portland, ME, U.S.A.)

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About this Item: CRC Press, 1995. Condition: New. book. Seller Inventory # M1560228555

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Stadelman, William J (Author)/ Newkirk, Debbie (Author)/ Newby, Lynne (Author)

Published by Food Products Pr (1995)

ISBN 10: 1560228555 ISBN 13: 9781560228554

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From: Revaluation Books (Exeter, United Kingdom)

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About this Item: Food Products Pr, 1995. Paperback. Condition: Brand New. 4th edition. 591 pages. 8.75x6.25x1.75 inches. In Stock. Seller Inventory # __1560228555

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Stadelman, William J, Newkirk, Debbie, N

Published by CRC Press (1995)

ISBN 10: 1560228555 ISBN 13: 9781560228554

Used Paperback

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From: Murray Media (North Miami Beach, FL, U.S.A.)

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About this Item: CRC Press, 1995. Paperback. Condition: Very Good. Great condition with minimal wear, aging, or shelf wear. Seller Inventory # P021560228555

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Stadelman, William J, Newkirk, Debbie, N

Published by CRC Press (1995)

ISBN 10: 1560228555 ISBN 13: 9781560228554

Used Paperback

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From: Murray Media (North Miami Beach, FL, U.S.A.)

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About this Item: CRC Press, 1995. Paperback. Condition: Like New. Almost new condition. Seller Inventory # P011560228555

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Stadelman, William J; Newkirk, Debbie; Newby, Lynne

Published by CRC Press

ISBN 10: 1560228555 ISBN 13: 9781560228554

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From: Russell Books (Victoria, BC, Canada)

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About this Item: CRC Press. PAPERBACK. Condition: New. 1560228555 Special order direct from the distributor. Seller Inventory # ING9781560228554

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Stadelman, William J (Author)/ Newkirk, Debbie (Author)/ Newby, Lynne (Author)

Published by Food Products Pr (1995)

ISBN 10: 1560228555 ISBN 13: 9781560228554

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About this Item: Food Products Pr, 1995. Paperback. Condition: Brand New. 4th edition. 591 pages. 8.75x6.25x1.75 inches. In Stock. Seller Inventory # x-1560228555

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Debbie Newkirk

ISBN 10: 1560228555 ISBN 13: 9781560228554

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About this Item: Paperback. Condition: New. 4th. Paperback. Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, a.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 591 pages. 0.925. Seller Inventory # 9781560228554

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William J Stadelman; Debbie Newkirk; Lynne Newby

Published by CRC Press (1995)

ISBN 10: 1560228555 ISBN 13: 9781560228554

Used Softcover

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From: GlassFrogBooks (Minden, NV, U.S.A.)

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About this Item: CRC Press, 1995. Condition: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Seller Inventory # 1560228555-2-4

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William J Stadelman

Published by CRC Press (1995)

ISBN 10: 1560228555 ISBN 13: 9781560228554

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From: Books Express (Portsmouth, NH, U.S.A.)

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About this Item: CRC Press, 1995. Paperback. Condition: Good. 4. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be ex-library. Shipping & Handling by region. Buy with confidence, excellent customer service!. Seller Inventory # 1560228555

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Results (1 - 22) of 22