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Chapter 15 - Eggs

jtf_intro_to_food_sci_and_food_systems_3rd_ed_254009512
$3.00 each
Type

Contents

  • Major Concept
  • Objectives
  • Key Terms
  • Production
  • Processing
  • Structure and Characteristics
  • Nutritional Value
  • Grading
  • Size
  • Cooking Functions
  • Fertile Eggs
  • Organic Eggs Storage
  • Salmonella
  • Egg Substitutes
  • Exercises
  • Resources
  • Review

Ag 101

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