The book Dietary Egg: Nutritional and Commercial Facets has been written with the aim of addressing the need for a comprehensive resource on egg production and processing. It has been authored with the purpose of filling the gap in the market for a recent book that provides detailed information on this less commonly explored topic. The book scope is extensive, and it is intended for a diverse audience, including specialists, students, entrepreneurs, academicians, and research scientists. It covers a wide range of topics, from the structure of eggs to their processing and preservation.

The book provides a comprehensive overview of the current state of egg production and processing, as well as knowledge and technologies that can be used to improve egg products. It is expected to be a valuable resource for students, researchers, and academicians working in the egg sector. The title of the book is particularly fitting, as it emphasizes the scientific and technological advancements in the field of egg science throughout its content. This book is expected to provide a valuable resource for a variety of professionals working in the dynamic area of egg processing, layer management, quality control, and food technology, as well as students who will gain first-hand information on this subject.