Faris Al-Obaidi, Shahrazad Al-Shadeedi

Egg Science and Chemistry

• Broschiertes Buch

Produktbeschreibung

This book (Egg Science and Chemistry) is one of the important books and references for graduate students and researchers specializing in egg science and egg chemistry.The book consists of 16 chapters divided into several topics in the science and chemistry of eggs: Poultry egg, Egg nutritional value, Egg structure and components, Egg inspection, Egg preservation, Egg organoleptic properties, Egg contamination, Chemical and physical hazards of egg, Chemistry of egg shell, Chemistry of egg albumen, Chemistry of egg yolk, Egg functional properties, Designer egg, Egg products, Egg chemical analysis and the last chapter is References.The authors used and included the last, best and most recent scientific references of published globally and of the book authors published data in authoring and preparing this book to provide the best and latest information for readers and researchers.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 188
• Erscheinungstermin: 8. August 2022
• Englisch
• Abmessung: 220mm x 150mm x 12mm
• Gewicht: 298g
• ISBN-13: 9786205492604
• ISBN-10: 6205492601
• Artikelnr.: 65570479

Autorenporträt

Professor Faris A. Al-Obaidi (PhD), President of Iraq Association of Genetic and Environmental Resources Conservation, Professor of Poultry Technology at Natural History Research Center And Museum, University of Baghdad.