ENGLISH

Egg Nutrition and Biotechnology

By J S Sim , S Nakai , W Guenter

Book information

Publisher
CABI
Year
1999
ISBN
9780851993300, 0851993303
Open Library ID
OL18139641M
Language
english
Format
RAR
Filesize
19 MB (20175070 bytes)
Series
Cabi
Edition
First
Pages
512\0
Library
Kingdwarf
Time added
2010-01-07 06:59:20

Description

Major research is now directed at improving the nutritional quality of eggs, and at using eggs in other products. Due to the decline in the consumption of eggs in the past few decades, researchers from many disciplines have been lead to look at the egg beyond its traditional food value, and to focus on economically viable biomedical, nutraceutical and ovo-biotechnologies.Written by international experts, this book is based on proceedings of the Second International Symposium on Egg Nutrition and Newly Emerging Ovo-Biotechnologies, held in Banff, Canada, in April 1998. It includes 39 chapters, covering food fats and health, egg consumption, egg lipids and nutrition, ovo-technologies, and food food safety.

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