Egg Pasteurization Manual

Albany, California, United states department of agriculture, 1969. — 54 p. The purpose of this manual is to help the egg processor to meet pasteurization regulations applicable to his operation and to improve the quality of his products. Information is included on the composition of eggs, on their physical and chemical properties, on properties of microorganisms, on pertinent sanitation principles, on methods of pasteurization, on layout, installing, operating and sanitizing of equipment, and on types of egg products and their uses, including those with added ingredients.