Select Guide Rating

• 1: Dietary Fat and Disease: What Do We Know and Where Do We Stand?, D. Kritchevsky 2: Food Cholesterol and its Plasma Lipid and Lipoprotein Response: Is Food Cholesterol Still a Problem or Overstated?, W.H. Howell 3: Eggs, Dietary Cholesterol and Heart Disease Risk: An International Perspective, D.J. McNamara 4: Egg Products Around the World: Today and Tomorrow, G. Zeidler 5: Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA, M.E. Van Elswyk et al. 6: Biological Activities of Conjugated Linoleic Acids and Designer Eggs, B.A. Watkins, A.A. Devitt, L. Yu, and M.A. Latour 7: Safe Use of Microalgae (DHAGOLD™) in Laying Hen Feed for the Production of DHA-Enriched Eggs, J.R. Abril, W.R. Barclay, and P.G. Abril 8: Molecular Modification of Egg Proteins for Functional Improvement, S. Nakai 9: Eggs as a Functional Food: Technology Update, C.M. Hasler 10: Preparation of Antigen Specific IgY for Food Application, H.H. Sunwoo et al. 11: Applications of Egg Immunoglobulins in Immunoaffinity Chromatography, E.C.Y. Li-Chan 12: Using Egg Antibodies to Treat Diseases, M. Coleman 13: Re-evaluation of Liquid Egg Pasteurization Technology: Newly Emerging and Industrial Application, Theory and Practice, G.W. Froning, D.L. Peters, and S.S. Sumner 14: Processing and Cooling Shell Eggs to Enhance Safety and Quality, P.A. Curtis 15: Effects of Cryogenic Cooling of Shell Eggs on Interior Quality and Microbiological Integrity, D.R. Jones, J.B. Tharrington, P.A. Curtis, K.E. Anderson, and F.T. Jones 16: Effect of Feeding Organic Selenium in Diets of Laying Hens on Egg Selenium Content, A.H. Cantor et al. 17: Influence of Eggshell 49 on Shell Quality of Hens Grouped According to Shell Quality, R.D. Miles and C.W. Comer

Select Guide Rating

• 1: Dietary Fat and Disease: What Do We Know and Where Do We Stand?, D. Kritchevsky 2: Food Cholesterol and its Plasma Lipid and Lipoprotein Response: Is Food Cholesterol Still a Problem or Overstated?, W.H. Howell 3: Eggs, Dietary Cholesterol and Heart Disease Risk: An International Perspective, D.J. McNamara 4: Egg Products Around the World: Today and Tomorrow, G. Zeidler 5: Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA, M.E. Van Elswyk et al. 6: Biological Activities of Conjugated Linoleic Acids and Designer Eggs, B.A. Watkins, A.A. Devitt, L. Yu, and M.A. Latour 7: Safe Use of Microalgae (DHAGOLD™) in Laying Hen Feed for the Production of DHA-Enriched Eggs, J.R. Abril, W.R. Barclay, and P.G. Abril 8: Molecular Modification of Egg Proteins for Functional Improvement, S. Nakai 9: Eggs as a Functional Food: Technology Update, C.M. Hasler 10: Preparation of Antigen Specific IgY for Food Application, H.H. Sunwoo et al. 11: Applications of Egg Immunoglobulins in Immunoaffinity Chromatography, E.C.Y. Li-Chan 12: Using Egg Antibodies to Treat Diseases, M. Coleman 13: Re-evaluation of Liquid Egg Pasteurization Technology: Newly Emerging and Industrial Application, Theory and Practice, G.W. Froning, D.L. Peters, and S.S. Sumner 14: Processing and Cooling Shell Eggs to Enhance Safety and Quality, P.A. Curtis 15: Effects of Cryogenic Cooling of Shell Eggs on Interior Quality and Microbiological Integrity, D.R. Jones, J.B. Tharrington, P.A. Curtis, K.E. Anderson, and F.T. Jones 16: Effect of Feeding Organic Selenium in Diets of Laying Hens on Egg Selenium Content, A.H. Cantor et al. 17: Influence of Eggshell 49 on Shell Quality of Hens Grouped According to Shell Quality, R.D. Miles and C.W. Comer

Select Guide Rating

• 1: Dietary Fat and Disease: What Do We Know and Where Do We Stand?, D. Kritchevsky 2: Food Cholesterol and its Plasma Lipid and Lipoprotein Response: Is Food Cholesterol Still a Problem or Overstated?, W.H. Howell 3: Eggs, Dietary Cholesterol and Heart Disease Risk: An International Perspective, D.J. McNamara 4: Egg Products Around the World: Today and Tomorrow, G. Zeidler 5: Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA, M.E. Van Elswyk et al. 6: Biological Activities of Conjugated Linoleic Acids and Designer Eggs, B.A. Watkins, A.A. Devitt, L. Yu, and M.A. Latour 7: Safe Use of Microalgae (DHAGOLD™) in Laying Hen Feed for the Production of DHA-Enriched Eggs, J.R. Abril, W.R. Barclay, and P.G. Abril 8: Molecular Modification of Egg Proteins for Functional Improvement, S. Nakai 9: Eggs as a Functional Food: Technology Update, C.M. Hasler 10: Preparation of Antigen Specific IgY for Food Application, H.H. Sunwoo et al. 11: Applications of Egg Immunoglobulins in Immunoaffinity Chromatography, E.C.Y. Li-Chan 12: Using Egg Antibodies to Treat Diseases, M. Coleman 13: Re-evaluation of Liquid Egg Pasteurization Technology: Newly Emerging and Industrial Application, Theory and Practice, G.W. Froning, D.L. Peters, and S.S. Sumner 14: Processing and Cooling Shell Eggs to Enhance Safety and Quality, P.A. Curtis 15: Effects of Cryogenic Cooling of Shell Eggs on Interior Quality and Microbiological Integrity, D.R. Jones, J.B. Tharrington, P.A. Curtis, K.E. Anderson, and F.T. Jones 16: Effect of Feeding Organic Selenium in Diets of Laying Hens on Egg Selenium Content, A.H. Cantor et al. 17: Influence of Eggshell 49 on Shell Quality of Hens Grouped According to Shell Quality, R.D. Miles and C.W. Comer