Eggs © PDST Home Economics. Nutritive value of eggs Protein: 13%, HBV, albumin & globulin in white, livetin & vitellin in yolk. Fat: 12%, saturated, in.
Beyer Helga, Hwang Hye-su Kang Yeorm, Poebl Isabella Boiling Thermos Product and Service Innovation – Final Presentation.
Future and Emerging Technologies
