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Bioactive Egg Compounds pp 117–144Cite as

Nutritional Evaluation of Egg Compounds

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Authors and Affiliations

  1. Faculty of Food Technology, University of Applied Sciences Fulda, Marquardstr. 35, D-36039, Fulda, Germany

    Ingrid Seuss-baum

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  1. Ingrid Seuss-baum
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Editors and Affiliations

  1. Department of Biochemistry and Food Chemistry, University of Turku, 20014, Turku, Finland

    Rainer Huopalahti

  2. Mercedes Ramos: Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006, Madrid, Spain

    Rosina López-Fandiño

  3. UR1268 Biopolymères Interactions Assemblages, INRA, F-44316, NANTES, France

    Marc Anton

  4. Institut für Pharmakologie und Toxikologie, Charité-Universitätsmedizin Berlin, Dorotheenstr. 94, 10117, Berlin, Germany

    Rüdiger Schade

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Seuss-baum, I. (2007). Nutritional Evaluation of Egg Compounds. In: Huopalahti, R., López-Fandiño, R., Anton, M., Schade, R. (eds) Bioactive Egg Compounds. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-37885-3_18

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