The Digestibility and Utilization of egg Proteins (Paperback) (ISBN-13: 9781173229245)

"The Digestibility and Utilization of Egg Proteins" (1917) by William George Bateman presents a detailed scientific investigation into the nutritional properties of egg proteins. This work explores the processes by which the body breaks down and utilizes proteins derived from eggs. Bateman's study provides valuable insights into the biochemistry of digestion and the role of egg proteins in human nutrition.

This volume will appeal to researchers and students in fields such as biochemistry, nutrition, and food science, as well as anyone interested in the historical development of nutritional science and the understanding of protein metabolism.

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