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Nutritional Evaluation of Egg Compounds by Ingrid Seuss-baum is a book available to read on EtoBox.
What is Nutritional Evaluation of Egg Compounds about?
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.
- Author
- Ingrid Seuss-baum
- Publisher
- Springer-Verlag Berlin Heidelberg
- Published
- 2007
- Language
- EN
- ISBN
- 9786610864294
- Subjects
- Science, Technology, Chemistry
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