Egg Nutrition and Biotechnology
By: Sim, Jeong S
.
Contributor(s): Nakai, Shuryo | Guenter, Wilhelm.
Material type: 
BookPublisher: UK: CABI, 1999Edition: 1st.Description: 512 p.ISBN: 0851993303 (hardcover); 9780851993300 (hardcover).Subject(s): Eggs--Biotechnology | Egg Nutrition | Human NutritionDDC classification: 641.375 Sim 15387 1st 2000 H.Nutrition Summary: 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 safety.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 641.375 Sim 31269 1st 2000 H.Nutrition (Browse shelf) | Available | 31269 | ||
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Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 641.375 Sim 15387 1st 2000 H.Nutrition (Browse shelf) | Available | 15387 |
Total holds: 0
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 safety.
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