Open Access

Nutritional Composition of Oven Dried Eggs Produced from Isa-Brown Hens Fed Composite Leaf Meal-Based Diets


Cite

Association of Official Analytical Chemists (2005). Official Methods of Analysis 18th edition, Washington D.CSearch in Google Scholar

Jose M. Miranda, Xaquin Anton, Celia Redondo-Valbuena, Paula Roca-Saavedra, Jose A. Rodriguez, Alexandre Lamas, Carlos M. Franco, and Alberto Cepeda (2015). Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods. Nutrients 7 (1)10.3390/nu7010706430386325608941Search in Google Scholar

Krause, M. V. and Mahan, L. K. (1984). Food and diet therapy. 7th ed. W. B. Saunders Press Coy., Portugal.Search in Google Scholar

Marjorie P. Penfield and Ada M. Campbell (1990). Experimental Food Science (Third Edition)10.1016/B978-0-12-157920-3.50013-2Search in Google Scholar

Ndife, J., Udobi, Ejikeme C. and Amaechi N. (2010). Effect of oven drying on the functional and nutritional properties of whole egg and its components. African Journal of Food Science Vol. 4 (5) pp. 254 – 257.Search in Google Scholar

Osuagwu, G. E. (2008). Pronimate and Vitamin content of Four Nigerian Pterocarpus species. Niger.Food J. 26(1): 21-26.Search in Google Scholar

Pandey, D. (2015). Poultry farming and keeping. Page 269. ISBN 978-81-89922-83-2.Search in Google Scholar

USDA (2016). National Nutrients Database for standard references.Search in Google Scholar

Vaclavik, A. V. and Christian, W. E. (2008). Essentials of food science. Springer science Business Media, LLC, New York pp205-230.Search in Google Scholar

eISSN:
2344-4592
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Life Sciences, other