Bioactive Egg Compounds presents the latest results and concepts
in the biotechnological use of egg compounds. Following an
introduction to the different compounds of egg white, yolk and
shell, the nutritive value of egg compounds is discussed. The text
describes procedures for processing egg compounds to improve their
nutritive value, including so-called enriched eggs. Also described
is the isolation and application of egg compounds with special
properties, such as antibiotic action.
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