This book covers all aspects of egg production and processing from health benefits to marketing. It examines egg formation, structure, composition, and nutritive value, along with quality assessment techniques, including:Scientific approaches to egg handling, grading, candling, and quality evaluation techniquesComplete incubation and hatching procedures for fertile egg managementPreservation methods for both shell eggs and processed egg productsStorage, packaging, and transportation guidelines for maintaining egg qualityTraditional Indian egg recipes and processing techniques for value additionThe book also offers detailed sections on handling, grading, candling, incubation, spoilage prevention, preservation methods, storage, packaging, transportation, and processing and is written for poultry professionals, food technologists, and students interested in agricultural sciences. This title has been co-published with Narendra Publishing House. T&F does not sell or distribute the print and electronic editions in India, Sri Lanka, Nepal, Bangladesh, Pakistan, and Bhutan.
