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Qualitative characteristics of ready-to-use shelf stable egg cubes | Ready-to-use shelf stable egg cube
Language: English
Published by LAP Lambert Academic Publishing, 2012
ISBN 10: 3848431866 ISBN 13: 9783848431861
Taschenbuch. Condition: Neu. Qualitative characteristics of ready-to-use shelf stable egg cubes | Ready-to-use shelf stable egg cube | Vinod Kumar Modi (u. a.) | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783848431861 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Qualitative characteristics of ready-to-use shelf stable egg cubes: Ready-to-use shelf stable egg cube
Language: English
Published by LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3848431866 ISBN 13: 9783848431861
Paperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Qualitative characteristics of ready-to-use shelf stable egg cubes
Language: English
Published by LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3848431866 ISBN 13: 9783848431861
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Modi Vinod KumarDr Vinod Kumar Modi presently Head of Meat, Fish & Poultry Technology Department of CSIR- CFTRI, Mysore, India. He has his Ph.D (Food Technology) from Punjab Agricultural University, Ludhiana. He has been involved in .
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Qualitative characteristics of ready-to-use shelf stable egg cubes : Ready-to-use shelf stable egg cube
Language: English
Published by LAP Lambert Academic Publishing, 2012
ISBN 10: 3848431866 ISBN 13: 9783848431861
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Growing consumer consciousness regarding role of diet in health, has resulted in increased demand for healthful foods. Egg is one of the widely consumed and well accepted dietary items across the globe. With ever increasing demand for convenience and shelf stable health food, egg products could be the answer to the consumer s need. The fact that egg has high quality proteins formed the basis for developing first of its kind a novel texturized egg albumin and egg yolk cube. The book explores the possibility of using egg albumen and yolk separately for preparing a product that would suffice the modern demands yet at the same time also considers several traditional cuisine preparation steps. The present book is very useful both for academic researchers, nutritionists and industries alike. The book describes the usefulness of egg in preparing ready-to-use products.
