Processing temperature and Holding time
on functional properties of chicken egg powder
(Sprache: Englisch)
Nigeria is a country with heavy human population of about 160 million (NPC, 2009) and this population is continuously on the rise. This increase had led to the high demand for the available animal protein source from different species of livestock and...
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Nigeria is a country with heavy human population of about 160 million (NPC, 2009) and this population is continuously on the rise. This increase had led to the high demand for the available animal protein source from different species of livestock and poultry in all parts of the country. Among the cheapest and highly affordable animal protein source for this teeming population is an egg from poultry industry. The poultry industry is an important segment of Nigeria's food industry, providing meat and egg to the populace. Egg is one of the most versatile and near perfect food in nature (Kumaravel et al., 2012). It is rich in protein, vitamins and most mineral substances, the white and yolk components are all of high biological value and are readily digested. They are known to supply one of the best protein (Vaclavik and Christian, 2008; Kumaravel et al., 2012).
Autoren-Porträt von M. M. Umar
Umar, M. M.Mr. M. M. UMAR was born on 6th April, 1983 in Misau local government, Bauchi State of Nigeria. He holds Masters of Science in Animal Science with specialization in animal products processing from Bayero Univ., Kano. He is currently Lecturer ll in Department of Animal science, Federal Univ. of Kashere. He is married with two kids.
Bibliographische Angaben
- Autor: M. M. Umar
- 2020, 68 Seiten, Maße: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 6200227969
- ISBN-13: 9786200227966
Sprache:
Englisch
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