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Egg Nutrition and Biotechnology, Hardback Book

Egg Nutrition and Biotechnology Hardback

Edited by Jeong (Department of Animal Science, University of Alberta, Canada,) Sim, Shuryo (Department of Food Science, University of British Columbia, Canada) Nakai, Wilhelm (University of Manitoba, Canada) Guenter

Hardback

Available to Order - This title is available to order, with delivery expected within 2 weeks

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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£166.00

Available to Order - This title is available to order, with delivery expected within 2 weeks
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