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portada Processing temperature and Holding time
Type
Physical Book
Author
Publisher
Language
English
Pages
68
Format
Paperback
Dimensions
22.9x15.2x0.4 cm
Weight
0.11 kg.
ISBN13
9786200227966
Categories

Processing temperature and Holding time

M. M. Umar (Author) · LAP Lambert Academic Publishing · Paperback

Processing temperature and Holding time - Umar, M. M.

New Book Imported to New Zealand
Delivery: 18 Sep - 25 Sep Shipping: 14 to 15 business days.
NZ$ 101.91
Import costs and 15% GST included in the price ✅
NZ$ 101.91

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Synopsis "Processing temperature and Holding time"

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).

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