Slide 1Eggs and Egg Cookery Chapter 24 Slide 2 Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights…

Slide 1Functional and Nutritional: Egg Products Fit the Future of Formulation July 30, 2007 Slide 2 Introduction Todays savvy consumer is seemingly seeking the impossible:…

Slide 1BASICS FOR ONE OF THE PROFESSIONAL KITCHENS STAPLES Slide 2 What is a Custard? Custards are a mixture, generally cream based, that is thickened, gelled or set by the…

Symmetric Disparity Estimation in Distributed Coding of Stereo Images Xin Li Lane Dept. of CSEE West Virginia University Morgantown, WV 26506-6109 Outline Background: distributed…

The Incredible Edible EGG! Did you know that the edible part of a chicken's egg is approximately 74 percent water, 12 percent protein, and 11 percent fat? The yolk is…