Introduction

FOOD SCIENCE AND PROCESSING 3 (2+1)
Lesson 17 : Eggs

Introduction

India is the fifth largest egg producer in the world. The annual egg production is 44 billion tones (2003-2004).

Although eggs of all birds may be eaten, the egg of chicken is used more often than any other. The natural function of an egg is to provide for the development of the thick. Its whole structure and composition are designed to fulfill this natural purpose.

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Last modified: Sunday, 11 December 2011, 10:43 AM