The equivalence between egg products and shelled egg depends on the size of the eggs used and logically the smaller the eggs are (S) the more eggs needed as compared with larger eggs (XL).
The usual reference is medium sized eggs (M), with a weight of between 60-65gr, i.e.:
1 kg of whole pasteurized egg contains 16-17 medium sized eggs.
1 kg of pasteurized egg yolk contains 51-52 medium sized eggs.
1 kg of pasteurized egg white contains 25-26 medium sized eggs.
Pasteurized liquid egg products: refrigeration below 4º C
Dried Egg products: dry environment, up to 25º C
Frozen egg products: temperature below -12º C
Deep frozen egg products: temperature below -18º C