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.

Egg Nutrition and Biotechnology

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£166.00

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Hardback by Jeong Sim , Shuryo Nakai

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Short Description:

Major research is now directed at improving the nutritional quality of eggs, and at using eggs in other products. Due... Read more

    Publisher: CABI Publishing
    Publication Date: 01/12/1999
    ISBN13: 9780851993300, 978-0851993300
    ISBN10: 0851993303

    Number of Pages: 512

    Non Fiction , Education

    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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