Of the estimated 215 million cases of eggs produced in 2009, 30% were removed from their shells and turned into liquid, frozen, and dried egg products used by the food service industry and as ingredients in other foods.

Of the estimated 215 million cases of eggs produced in 2009, 30% were removed from their shells and turned into liquid, frozen, and dried egg products used by the food service industry and as ingredients in other foods.

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H. Milton Stewart School of Industrial and Systems Engineering (ISYE)

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  • Created By: Andy Haleblian
  • Workflow Status: Published
  • Created On: Dec 3, 2015 - 4:43pm
  • Last Updated: Oct 7, 2016 - 10:47pm