Издательство: | Книга по требованию |
Дата выхода: | июль 2011 |
ISBN: | 978-6-1302-7959-2 |
Объём: | 92 страниц |
Масса: | 160 г |
Размеры(В x Ш x Т), см: | 23 x 16 x 1 |
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.
Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.