Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management.In a series of chapters written by international experts, the key aspects of mi

Meat --- Eggs --- Microbiology.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Eggs --- Eggs as food --- Vitamin B12 --- Eggs as food. --- Composition --- Bioavailability --- Analysis --- Composition. --- Analysis. --- Chicken eggs --- Chickens --- Hens' eggs --- Animal clutches --- Food --- Cobalamin --- Cobalamine --- Cyanocobalamin --- Cyanocobalamine --- Vitamin B 12 --- Corrinoids --- Vitamin B complex

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Arrowtooth flounder --- Arrowtooth flounder --- Arrowtooth flounder --- Arrowtooth flounder --- Spawning --- Life cycles --- Eggs --- Larvae

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Hen eggs have exceptional potential as an inexhaustible source for a variety of products with unique properties. These products are valuable to human health and nutrition and can be used as raw materials for diverse purposes in the cosmetics and pharmaceutical industries. Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. Procedures for processing egg compounds to improve their nutritive value are described, including the concept of so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action. The chapters are by authors from 12 countries, all renowned specialists, who are active in various fields of egg research, such as quality control, biochemistry, biophysics and biotechnology.

Eggs. --- Biotechnology. --- Chemical engineering --- Genetic engineering --- Chicken eggs --- Chickens --- Hens' eggs --- Animal clutches --- Eggs --- Biochemistry. --- Nutrition. --- Food science. --- Agriculture. --- Biomedical engineering. --- Animal Biochemistry. --- Food Science. --- Biomedical Engineering and Bioengineering. --- Clinical engineering --- Medical engineering --- Bioengineering --- Biophysics --- Engineering --- Medicine --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Science --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Chemistry --- Medical sciences --- Health aspects --- Composition --- Nutrition   . --- Food—Biotechnology.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Poultry --- Bacteriophages --- Bacterial diseases in animals --- Bacteriophages. --- Diseases --- Alternative treatment --- Prevention --- Bacteriophage --- Phages --- Viruses --- Lysogeny --- Transduction --- Communicable diseases in animals --- Veterinary bacteriology --- Fowls --- Animal culture --- Aviculture --- Livestock --- Eggs --- Production