内容简介：实用蛋品加工技术是一门应用学科，是根据传统的蛋品加工工艺和蛋品加工新技术编写而成。《高等学校专业教材：蛋品加工技术》共十八章，比较系统地论述了禽蛋的结构，化学成分及理化性质，贮藏保鲜技术，品质评定，各种生、熟蛋制品的加工工艺，综合利用等。编写中注重技术的实用性、科学性和系统性，通俗易懂，以便从事蛋品加工人员的学习应用。（Synopsis: Practical egg processing technology is an applied discipline. The book is based on the traditional egg processing techniques and latest egg processing technologies. Higher Education Professional Textbook: Egg Processing Technology has 18 chapters which systematically discusses the structure, chemical component, physicochemical properties and quality evaluation of eggs, as well as the processing technique and comprehensive application of all kinds of raw and cooked eggs, with an emphasis on being practical, scientific, systematic and accessible, making it easier for egg processing professionals to learn and apply them.）