Resources

Minutes for the London 2012 EPI Committee Meeting

EPI Committee Minutes for the Meeting:

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Annual Review 2013

Description

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Special Economic Report: The dynamics of European egg production and egg trade between 1990 and 2010 – with special reference to the EU

Professor Hans-Wilhelm Windhorst’s report on The dynamics of European egg production and egg trade between 1990 and 2010 – with special reference to the EU.

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Special Economic Report: The role of the egg industry in the global poultry industry

Professor Hans-Wilhelm Windhorst’s report on The role of the egg industry in the global poultry industry.

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Tesedo, 2006 – Fatty Acid Profiles of Processed Chicken Egg Yolks

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Silversides, 2004 – The Relationships Among Measures of Egg Albumen Height, pH, and Whipping Volume 1

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Sampedro, 2006 – Application of Pulsed Electric Fields in Egg and Egg Derivatives

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Rocculi, 2011 – Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen

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Riscardo, 2003 – Influence of Composition of Emulsifier Blends on the Rheological Properties of Salad Dressing-type Emulsions

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Nemeth, 2011 – Thermal destruction of Listeria monocytogenes in liquid egg products with heat treatment at lower temperature and longer than pasteurization

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Musgrove, 2012 – Evaluation of an Alcohol-based Sanitizer Spray’s Bactericidal Effects on Salmonella Inoculated onto Stainless Steel and Shell Egg Processing Equipment

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Monfort, 2012 – Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat and additives.

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Laca, 2010 – A method of egg yolk fractionation. Characterization of fractions

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Kaewmanee, 2011 – Effect of NaCl on thermal aggregation of egg white proteins from duck egg

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Kaewmanee, 2011 – Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting

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Jones, 2007 – Pathogen Prevalence and Microbial Levels Associated with Restricted Shell Eggs

Jones, 2004 – A Survey of Common Practices in Shell Egg Processing Facilities and Water Use

Ibarz, 1999 – Texture of egg gels induced by high hydrostatic pressure / Textura de geles de huevo obtenidos por alta presió

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