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The nutritional quality of eggs

Published:2011 Issue: Volume: Page:201-236
ISSN:
Container-title:Improving the Safety and Quality of Eggs and Egg Products
language:
Short-container-title:

Author:

Seuss-Baum I.,Nau F.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/K720L31R61M1W121.pdf

Reference145 articles.

1. Bundeslebensmittelschlüssel – Federal foodstuffs database (Germany);BLS,2009

2. Centre informatique sur la QUalité des aliments;CIQUAL,2008

3. Danish Food Composition Databank, Version 7.01;Danish Institute for Food and Veterinary Research,2009

4. McCance and Widdowson’s The Composition of Foods;Agency,2002

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2. Plant-and Animal-Based Protein Sources for Nutritional Boost of Deep-Fried Dough;Frontiers in Sustainable Food Systems;2021-10-29

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4. Impact of Cooking Preparation on In Vitro Digestion of Eggs Simulating Some Gastrointestinal Alterations in Elders;Journal of Agricultural and Food Chemistry;2021-04-09

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