Production, Preservation and Processing of Egg, 9789356514256

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Production, Preservation and Processing of Egg

Bijoy Kumar Sarkar (Author)

Synopsis

1. Health Benefits of Egg
2. Egg Production Planning
3. Formation of the Egg
4. Structure, Composition and Nutritive Value of Egg
5. Quality of Egg .
6. Handling, Grading and Candling of Egg
7. Incubation and Hatching of Fertile Egg
8. Spoilage of Egg
9. Preservation of Shelled Egg
10. Packaging and Transportation of Egg
11. Storage of Egg .
12. Marketing of Egg
13. Processing of Egg
14. Preservation of Egg Products
15. Indian Egg Recipes

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About the author

Bijoy Kumar Sarkar

Bijoy Kumar Sarkar (b. 1958) was a student of the University of North Bengal, Darjeeling, West Bengal, wherefrom he did his post-graduation in History in the year 1981 and also received the Ph.D. degree on the “Sun-Worship and Sun Images in Early Bengal” in 2006.

Dr. Sarkar is the Head of the Department of History, University of North Bengal since 2008. Prior to the present assignment, he was Reader in History at Kurseong College (Darjeeling) and Principal of D. N. College (Murshidabad), West Bengal.

Dr. Sarkar teaches History at the University of North Bengal and the areas of his interest / specialization include early Indian art, iconography and sculpture and also Museology on which he has published more than a dozen of papers in various journals of academic repute. He is the Editor of Karatoya, a journal of History and cultural studies of the University of North Bengal.

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