01433cam a22003857a 450000100090000000300060000900500170001500800410003201000170007302000250009002000220011502000250013702000220016203500240018404000150020804200140022305000210023707000210025808200180027924501130029726000360041030000630044649000820050950000480059150400510063950500970069065000100078765000200079770000150081770000190083270000260085174000470087774000400092483000830096416884453GCWUF20180122045732.0110722s2011    enka     b    001 0 eng d  a  2011934931  a9781845697549 (v. 1)  a1845697545 (v. 1)  a9780857090720 (v. 2)  a0857090720 (v. 2)  a(OCoLC)ocn751947950  aMAINcMAIN  alccopycat00aSF490b.I47 20110 aSF490b.I47 2011  a636.5142bYVE00aImproving the safety and quality of eggs and egg products /cYves Nys, Maureen Bain and Filip van Immerseel.  aOxford :bWoodhead Pub.,c2011.  a2 v. (xxxvii, 602, xxxiii, 408 p.) :bill. ;c24 cm.fH.B.1 aWoodhead Publishing in food science, technology, and nutrition ;vno. 213-214  aFilip van Immerseel is first named on v. 2.  aIncludes bibliographical references and index.0 av. 1. Egg chemistry, production and consumption -- v. 2. Egg safety and nutritional quality. 0aEggs. 0aEgg processing.1 aNys, Yves.1 aBain, Maureen.1 aVan Immerseel, Filip.02aEgg chemistry, production and consumption.02aEgg safety and nutritional quality. 0aWoodhead Publishing in food science, technology, and nutrition ;vno. 213-214.