Egg White
CHF 46.40
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BPQ269SK9L8
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Details
Egg white is the common name for the clear liquid (also called the albumen or the glair/ glaire) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell (including the yolk). It consists mainly of about 15% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins and also of high nutritional value. Unlike the egg yolk, it contains a negligible amount of fat. Egg whites have many culinary and non-culinary uses for humans.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786130279592
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Sprache Englisch
- Größe H220mm x B150mm x T6mm
- Jahr 2010
- EAN 9786130279592
- Format Fachbuch
- ISBN 978-613-0-27959-2
- Titel Egg White
- Untertitel Egg (biology), Protein, Cytoplasm, Cell (biology), Egg yolk, Embryo, Cuisine, Fertilisation, Egg (food), Eggshell, Cooking, Haugh unit, Vernice bianca
- Gewicht 153g
- Herausgeber Alphascript Publishing
- Anzahl Seiten 92
- Genre Biologie
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