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Eggs and egg products

  • Chapter
Micro-Organisms in Foods

Abstract

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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ICMSF. (1998). Eggs and egg products. In: Micro-Organisms in Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5307-6_15

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