Quality of Eggs: Proceedings of the First European Symposium Held at Hotel De Keizerskroon, Apeldoorn, 18-23 May 1981
G. Beuving, C. W. Scheele, P. C. M. Simons
Spelderholt Institute for Poultry Research, 1981 - Egg products industry - 278 pages
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albumen amino acids bacteria birds blood spots breaking strength brown eggs cage calcium level Capelin carbonyls cleaning commercial components compounds concentration consumption continuous type egg cracked eggs DDGS decreased detection detector diets dimethyl sulphide dried egg products dried egg white dry matter egg grading egg powder egg quality egg shell quality egg washing egg weight egg yolk egg-shell energy ethanethiol experiment Expts factors fat content feeding fermentation foam gas chromatography goitrin haircracks Haugh Units improvement increased influence Lactobacillus laying hens light liquid egg lysine measured methods nutrition pasteurization percentage phospholipid phosphorus Poult Poultry Sci protein rapeseed rations salad dressing Salmonellae samples scanning shell damage shell eggs shell strength significant specific gravity spray drying storage strains Table taint temperature Tenax GC trimethylamine trimethylamine oxidation ultrafiltration values vitamin vitelline membrane volatiles washwater weeks White Leghorn whole egg