Egg Nutrition and Biotechnology
Book Details
Format
Hardback or Cased Book
ISBN-10
0851993303
ISBN-13
9780851993300
Publisher
CABI Publishing
Imprint
CABI Publishing
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Dec 1st, 1999
Print length
512 Pages
Weight
1,066 grams
Product Classification:
Dietetics & nutritionBiotechnologyAnimal husbandry
Ksh 31,350.00
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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.
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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