Egg Science and Technology

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Authors

  • Kamalanathan

Abstract

Egg is one of the best common food and acceptable even in ethnic groups which are 'vegetarians'. Egg technoloy has advanced far as seen in this volume. Information on egg industry, product practices, quality identification, preservation, microbiology, chemistry, and nutrition value are covered in the first eight chapters.

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Published

1983-01-01

How to Cite

Kamalanathan, . (1983). Egg Science and Technology. The Indian Journal of Nutrition and Dietetics, 20(1), 36–36. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13089

Issue

Volume 20, Issue 1, October 1983

Section

Book Review

License

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