(Part 12, Meat Science, LPT)
Nutritive Value, Preservation and Packaging of Egg and Egg Products
Description:
Note: The following pdf is the LPT note of (Unit 4) Meat Science, Part 12 of BVSc & AH. *LPT - Livestock Products Technology.
Topics of the PDF file of 'Nutritive Value, Preservation and Packaging of Egg and Egg Products' :
Physical Composition of Egg/ Chemical Composition of Egg / Nutritive value of Egg White and Egg Yolk / Preservation of Eggs - Methods of Egg Preservation / Packaging of Eggs - Factors must be taken into consideration for packaging Eggs, Types of Packaging.
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