Package date 36 Pantothenic acid 29, 30, 31 Perches 13, 14 Phosphorus 6, 29, 30, 31 Placing eggs in the fridge 36 Production period 10 Production types 14, 15 Protein 7, 8, 25, 28, 29, 32, 34, 35, 40, 45 Protein intake 34 Protein shortage 34 Protein spots 45 Quality and safety 18, 19, 20, 21 Quality control of shell eggs 22 Raising agent 40 Riboflavin (B2) 7, 29, 30, 31 Rich in 31 Rotten eggs 45 Safe products 25 Salmonella 17, 18, 21, 25, 36 Salmonella bacteria 21, 25 Salmonella control 17, 18, 21 Salmonella Treatment Programme 21 Saturated fat 29, 32 Selenium 29, 30, 31, 32 Separate storage 36 Source of 21 Spots in the egg white 45 Spread of bacteria 38, 39 Shelf life 18 Shell membranes 6, 7, 10 Shell thickness 6
Storage 7, 8, 36, 37, 39, 46 Storing hard-boiled eggs 36 Temperature 6, 7, 8, 10, 21, 25, 36, 38, 40, 45, 46 Testing pasteurized egg whites 25 Testing pasteurized whole eggs 25 Thickening agent 40 Thick yolk 46 Thin egg white 46 Thin-shelled eggs 46 Thin yolk 46 Traceability 17 Trade standards for eggs 18, 22, 36, 45 Two yolks in one egg 46 Types of production 13 Uniform products 25 Unsaturated fat 29, 32 Use of pasteurized products 25 Vitamin A, 29, 30, 31, 32, 44 Vitamin B, 29 Vitamin B12, 29, 31 Vitamin D 6, 29, 30, 31 Vitamin E 29, 30, 31 Water 7, 8, 15 21, 29, 44, 46 Weight grades 18 Weight loss 34 Whole eggs 25, 29, 36, 46 Worms in the egg 45 Yolk 6, 7, 8, 10, 18, 22, 23, 25, 29, 32, 36, 40, 42, 44, 45, 46
Index | 49