Egg Nutrition and Biotechnology (Hardcover)

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.

General

Imprint:	Cabi Publishing
Country of origin:	United Kingdom
Release date:	December 1999
Editors:	Jeong Sim • Shuryo Nakai • Wilhelm Guenter
Dimensions:	244 x 172 x 33mm (L x W x T)
Format:	Hardcover
Pages:	512
ISBN-13:	978-0-85199-330-0
Categories:	Books > Professional & Technical > Biochemical engineering > Biotechnology > General Books > Professional & Technical > Agriculture & farming > Animal husbandry > General Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition Promotions
LSN:	0-85199-330-3
Barcode:	9780851993300

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