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Of the 71 billion eggs consumed in 2000, more than 30% were in the form of egg products. Liquid, frozen and dried egg products are widely used by the foodservice industry and as ingredients in other foods, such as prepared mayonnaise and ice cream. The document presents some questions and answers.
Details
- Original title: Consumer education and information. Focus on: egg products.
- Record ID : 2003-2465
- Languages: English
- Subject: General information
- Source: USDA, FSIS/www.fsis.usda.gov/www.walgreens.com - 6 p.
- Publication date: 2001/04
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Eggs and egg products - Keywords: Generality; Safety; Microbiology; Chilling; Recommendation; Drying; Health; Egg; Handling; USA; Cold storage; Freezing
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