《蛋制品加工技术》是《中等职业学校食品类专业"十一五"规划教材》中的一个分册。全书包括蛋的基础知识、蛋的储藏保鲜技术以及松花蛋、咸蛋、湿蛋、干燥蛋和新型蛋制品的加工技术及蛋的相关检验方法。《蛋制品加工技术》既可作为有关职业教育的教材或参考书，也可供从事蛋制品加工方面的研究、生产、检验、管理人员等参考使用。（Egg Product Processing Technology is part of the "11th Five-year Plan Textbook for Secondary Vocational School Food Major". It discusses the basic knowledge about eggs, the storage and preservation technology of eggs, the processing technologies of preserved duck egg, salted egg, dried egg and new egg products, as well as the egg-related testing methods.

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