Chapter 1 The Egg Industry -- chapter 2 Egg>Prodnction Practices / chapter 3 Quality Identification of Shell Eggs / chapter 4 The Preservation of Quality in Shell Eggs / chapter 5 The Microbiology of Eggs / chapter 6 The Chemistry of Eggs and Egg Products / chapter 7 The Nutritive Value of the Egg / chapter 8 Merchandising Eggs in Supermarkets / chapter 9 Egg-Products Industry -- chapter 10 Egg Breaking -- chapter 11 Freezing Egg Products -- chapter 12 Egg-Product Pasteurization / chapter 13 Desugarization of Egg Products / chapter 14 Egg Dehydration / chapter 15 Quality Assurance / chapter 16 Functional Properties of in Foods / chapter 17 Hard-Cooked Eggs / chapter 18 Composition Modification of Eggs / chapter 19 Development of Value-Added Products -- chapter 20 Nonfood Uses of Eggs -- chapter 21 Product, Process, and Equipment Patents (U.S.) -- chapter 22 Selected Biblitr̂aphy of Doctoral Dissertations on Eggs and Egg Products.