Chicken egg - from the viewpoint of use history and food functions in food practice.
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Accession number;03A0735162
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| Title;Chicken egg - from the viewpoint of use history and food functions in food practice. |
| Author;
TANABE NAOKO
(Seitoku Univ., JPN)
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Journal Title;Journal for the Integrated Study of Dietary Habits
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Journal Code:L3330A
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ISSN:1346-9770
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VOL.14;NO.2;PAGE.84-89(2003)
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| Figure&Table&Reference;FIG.1, TBL.5, REF.33 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;An explanation is given on the constituents of chicken egg and on its production and consumption in the world. An introduction is given on the position of chicken egg in the use histroy of livestock food and on its use history as livestock food in the societies of Europe, the U.S., and Japan. Then, an explanation is given on the nutritional components of chicken egg, physiologically active peptides from egg albumin, egg yolk phospholipids, carotenoids, and choleterol. |
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