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Food and Beverages > Food > Eggs > Egg White
Physiological Phenomena > Diet, Food, and Nutrition > Food > Eggs > Egg White

Preferred term

Egg White  

Type

  • Topical Descriptor

Broader concept

Related concepts

Note

  • white of egg as food or as distinct from EGG YOLK, or egg white from dietary, food technol or econ viewpoint; differentiate from OVALBUMIN, the chemical albumin in egg white; egg-white edema: coord EDEMA (IM) + OVALBUMIN (NIM if indexed at all)

Scope note

  • The white of an egg, especially a chicken's egg, used in cooking. It contains albumin. (Random House Unabridged Dictionary, 2d ed)

In other languages

URI

http://www.yso.fi/onto/mesh/D004529

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