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Egg nutrition and biotechnology : [proceedings of the Second International Symposium on Egg Nutrition and Newly Emerging Ovo-Biotechnologies, held in Banff, Canada, in April 1998

معرفی کتاب «Egg nutrition and biotechnology : [proceedings of the Second International Symposium on Egg Nutrition and Newly Emerging Ovo-Biotechnologies, held in Banff, Canada, in April 1998» نوشتهٔ Jeong Sim; Shuryo Nakai; Wilhelm Guenter، منتشرشده توسط نشر CABI Pub.; Cabi; CABI در سال 1999. این کتاب در فرمت rar، زبان انگلیسی ارائه شده است.

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. 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 safety. "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. Written by international experts, the book contains 39 chapters, describing food fats and chronic diseases; eggs as life-supporting chemicals, functional nutraceuticals, and emerging nutraceutical biotechnologies; and food safety and newly emerging pasteurization technologies."--BOOK JACKET
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