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The egg is one of the most complete and versatile foods available. It consists of approximately 10% shell, 58% white and 32% yolk. Neither the colour of the shell nor that of the yolk affects the ...

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One of the easiest ways to monitor the nutritional quality of your food is to read the nutrient labels on packaged foods. These labels provide information on the amount of calories, fat, sodium ...

Meredith, P. and Meredith, Peter 1988. The Development and Properties of the Tuber of the Potato (Solanum tuberosum) Part I: Variability of Tubers. Starch - Stärke ...

Many of the fermented products consumed by different ethnic groups have therapeutic values ... to ferment foods is to coax micro-organisms into producing enzymes that also provide very useful services ...

We are grateful for the excellent contributions from our invited reviewers, which facilitate the provision of access to impartial advice on the value of ... in many sports foods and drinks warrants ...

The School of Food Technology and Natural Sciences is committed to supporting New Zealand’s export-driven growth based on high-value products, processes and technologies related to our bio-economy. We ...

You can produce frozen fruits and vegetables of high quality and maximum nutritional value if done correctly ... The effect of freezing on the tissues of fruits and vegetables. Food microbiology.

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