Eggs are popular due to their great taste, versatility, economical value and high nutritional content. With a balance between science and technology, this book presents a range of topics on eggs such as chemistry and characterization of egg components, egg proteomics, microbiology of egg products, egg nutrition and human health.
Pris: kr 2899.00 fra Norli
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With chapters from experienced and internationally renowned contributors holding positions in research, industry, and clinical practice, this is the fifth edition of what has become the standard reference for cosmetic scientists and dermatologists seeking...
kr 2209.00
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A reference text with the latest information and research for educators, students, and researchers!<br/><br/>World hunger and malnutrition remain an alarming concern that spurs researchers to develop quality technology. The Handbook of Seed...
kr 1759.00
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This handbook offers a state-of-the-art overview of quantitative science and technology research. This handbook aims at four distinct groups of readers: - practitioners in the field of science and technology studies;
kr 6625.00
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Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive...
kr 1629.00
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