Egg Nutrition and Biotechnology

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Mathematics
Egg Nutrition and Biotechnology

Egg Nutrition and Biotechnology

Name: Egg Nutrition and Biotechnology
ISBN: 9780851993300

J S Sim, S Nakai, W Guenter

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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.

Kategorije:

Mathematics

Godina:

1999

Izdanje:

First

Izdavač:

CABI

Jezik:

english

Strane:

512