Compartir
Effects of Various N - 3 Lipid Sources on the Quality Characteristics (en Inglés)
Subbiah Ezhil Valavan
(Autor)
·
Rajamanickam Prabakaran
(Autor)
·
Edwin S. C.
(Autor)
·
LAP Lambert Academic Publishing
· Tapa Blanda
Effects of Various N - 3 Lipid Sources on the Quality Characteristics (en Inglés) - Ezhil Valavan, Subbiah ; Prabakaran, Rajamanickam ; S. C., Edwin
$ 113.40
$ 174.47
Ahorras: $ 61.06
Elige la lista en la que quieres agregar tu producto o crea una nueva lista
✓ Producto agregado correctamente a la lista de deseos.
Ir a Mis Listas
Origen: Estados Unidos
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Lunes 29 de Julio y el
Miércoles 07 de Agosto.
Lo recibirás en cualquier lugar de Ecuador entre 1 y 3 días hábiles luego del envío.
Reseña del libro "Effects of Various N - 3 Lipid Sources on the Quality Characteristics (en Inglés)"
Nutritionally modified foods are referred to as functional or designer foods, which retain their functional, nutritional and sensory qualities, but have significantly altered lipid composition. Canadian Scientist Professor Sim introduced this technology and therefore it was originally called as Professor Sim's designed egg and subsequently referred as Designer eggs.Chicken egg and meat is one of the most popular food consumed in the world which is widely accepted, easily available, easy to cook and also inexpensive. Now a day, designer foods enriched with Omega-3-fatty acids are gaining popularity. Though fish, linseed and algae are rich sources of omega -3 fatty acids, many people are not consuming them due to various reasons. Hence, it is right time to engineer commonly consumed foods with health promoting components especially Omega-3- fatty acids. Poultry has a peculiar capability of incorporating these omega -3- fatty acids as well as anti-oxidants, pigments, minerals, immuno-modulators, etc,