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Eggs and egg products

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Micro-Organisms in Foods 6

This chapter encompasses the microbiology of avian eggs and egg products, primarily from the domestic chicken. Eggs from other birds such as ducks, turkeys, geese, guinea fowl, quail, and ostrich appear in international commerce at a lower tonnage.

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T. A. Roberts{roJoint Chairman} (Joint Chairman)J.-L. Cordier L. Gram R. B. Tompkin J. I. Pitt{roJoint Chairman} (Joint Chairman)L. G. M. Gorris K. M. J. Swanson

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© 2005 Kluwer Academic/Plenum Publishers, New York

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Roberts{roJoint Chairman}, T.A. et al. (2005). Eggs and egg products. In: Roberts{roJoint Chairman}, T.A., et al. Micro-Organisms in Foods 6. Springer, Boston, MA. https://doi.org/10.1007/0-387-28801-5_15

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