Stručni rad

https://doi.org/10.31727/m.19.2.2

Health value and quality design of eggs for human consumption

Đuro Senčić ; – Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Zavod za stočarstvo
Danijela Samac ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Zavod za stočarstvo

Sažetak

Eggs due to their functional, therapeutic and immune stimulating properties represent an important food for the maintenance of human health. Moreover, they are ideal for enriching other foods with various substances (omega-3 fatty acids, selenium, vitamins, etc.) and creating the so-called functional foods that exert a positive effect on human health.

Ključne riječi

eggs; health value; quality design of eggs; functional food

Hrčak ID:

179998

URI

https://hrcak.srce.hr/179998

Datum izdavanja:

10.4.2017.

Podaci na drugim jezicima: hrvatski njemački talijanski španjolski

Posjeta: 2.132 *