Abstract
Egg products are commonly used as an ingredient in the preparation of food service and retail food products such as bakery items, confectioneries, ice cream, mayonnaise, salad dressings, pasta and noodles, and many more. When eggs are transformed into an ingredient in either liquid, frozen or dry form, they should be called further-processed eggs. However, the term egg products is commonly used in the egg industry. The majority of egg products are used fresh with the rest being in frozen or dried form.
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© 2002 Springer Science+Business Media New York
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Zeidler, G. (2002). Quality and Functionality of Egg Products. In: Bell, D.D., Weaver, W.D. (eds) Commercial Chicken Meat and Egg Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0811-3_61
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DOI: https://doi.org/10.1007/978-1-4615-0811-3_61
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5251-8
Online ISBN: 978-1-4615-0811-3
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