Effect of Heat Treatments on Nutrient Value of Egg
published by Aِl-Baath University
in 2016
in Food Sciences
and research's language is
العربية
Download
Abstract in English
The aim of this research was studying effects of traditional heat treatments
used in hen egg preparing in nutrient compounds content and nutrient value.
This research was conducted in internal trade and consumer protection
directorate laboratories.
References used
Cross H.R.,Durland P.R andSeideman S.C, (1986),Sensory qualities of meat InMuscle as Food. Ed.p.j. Bechtel, Durland. Orlando, academic Press
Arihara, K, (2004), Functional foods. In Encyclopedia of meat sciences, Elsevier Science,Vol. 1, 492 – 499. London
Ashwell, M, (2002), Concepts of functional foods (International Life Science Institute Europe Concise Monograph Series). Brussels, Belgium: International Life Science Institute. New Approaches for the Development of Functional Meat Products