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
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
| 641.36 Nollet 24783 1st 2011 Food.Science Handbook of Analysis of Edible Animal By-Products | 641.371 Choda 31079 1st 2016 H.Nutrition Milk and Milk Products Technology | 641.375 Sim 15387 1st 2000 H.Nutrition Egg Nutrition and Biotechnology | 641.375 Sim 31269 1st 2000 H.Nutrition Egg Nutrition and Biotechnology | 641.3754 Canovas 19171 1st 2005 Food.Science Food Powders : Physical Properties, Processing and Functionality | 641.4 Pandey 24346 1st 2010 Food.Science Food Preservation and Safety | 641.4 Sivasankar 27083 1st 2011 Food.Science Food Processing and Preservation |
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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