1. LECTURE ON
STRUCTURE, CHEMICAL
COMPOSITION AND
NUTRITIVE VALUE,
SPOILAGE OF EGGS AND
PRESERVATION OF WHOLE
EGG APARATION OF EGG
POWDER
By Mohit Jindal (Department of Food
Technology)

2. STRUCTURE, COMPOSITION AND NUTRITIVE
VALUE OF EGGS IS NECESSARY TO
EFFECTIVELY PRESERVE ITS QUALITY DURING
STORAGE AND MARKETING. THERE ARE FOUR
MAIN COMPONENTS OF HEN’S EGG:
A. SHELL
B. SHELL MEMBRANES
C. ALBUMEN OR WHITE
D. YOLK
By Mohit Jindal (Department of Food
Technology)

3. THERE ARE FOUR MAIN
COMPONENTS OF HEN’S EGG:
A. SHELL
B. SHELL MEMBRANES
C. ALBUMEN OR WHITE
D. YOLK
By Mohit Jindal (Department of Food
Technology)