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Mohit Jindal
Mohit Jindal

Lecture enzy advance

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LECTURE ON STRUCTURE, CHEMICAL COMPOSITION AND NUTRITIVE VALUE, SPOILAGE OF EGGS AND PRESERVATION OF WHOLE EGG APARATION OF EGG POWDER By Mohit Jindal (Department of Food Technology)
STRUCTURE, COMPOSITION AND NUTRITIVE VALUE OF EGGS IS NECESSARY TO EFFECTIVELY PRESERVE ITS QUALITY DURING STORAGE AND MARKETING. THERE ARE FOUR MAIN COMPONENTS OF HEN’S EGG: A. SHELL B. SHELL MEMBRANES C. ALBUMEN OR WHITE D. YOLK By Mohit Jindal (Department of Food Technology)
THERE ARE FOUR MAIN COMPONENTS OF HEN’S EGG: A. SHELL B. SHELL MEMBRANES C. ALBUMEN OR WHITE D. YOLK By Mohit Jindal (Department of Food Technology)
Lecture enzy advance.ppt

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Lecture enzy advance.ppt

  • 1. LECTURE ON STRUCTURE, CHEMICAL COMPOSITION AND NUTRITIVE VALUE, SPOILAGE OF EGGS AND PRESERVATION OF WHOLE EGG APARATION OF EGG POWDER By Mohit Jindal (Department of Food Technology)
  • 2. STRUCTURE, COMPOSITION AND NUTRITIVE VALUE OF EGGS IS NECESSARY TO EFFECTIVELY PRESERVE ITS QUALITY DURING STORAGE AND MARKETING. THERE ARE FOUR MAIN COMPONENTS OF HEN’S EGG: A. SHELL B. SHELL MEMBRANES C. ALBUMEN OR WHITE D. YOLK By Mohit Jindal (Department of Food Technology)
  • 3. THERE ARE FOUR MAIN COMPONENTS OF HEN’S EGG: A. SHELL B. SHELL MEMBRANES C. ALBUMEN OR WHITE D. YOLK By Mohit Jindal (Department of Food Technology)

Editor's Notes

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