Developments in understanding and assessment of egg and egg product quality over the last century
Developments in understanding and assessment of egg and egg product quality over the last century
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Author / Creator
ROSSI, M. , NYS, Y. , ANTON, M. , BAIN, M. , DE KETELAERE, B. , DE REU, K. , DUNN, I. , GAUTRON, J. , HAMMERSHØJ, M. , HIDALGO, A. , MELUZZI, A. , MERTENS, K. , NAU, F. and SIRRI, F.
Publisher
Cambridge, UK: Cambridge University Press on behalf of World's Poultry Science Association
Journal title
Language
English
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Publication information
Publisher
Cambridge, UK: Cambridge University Press on behalf of World's Poultry Science Association
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More information
Scope and Contents
Contents
The hen's egg, in the form of table eggs and egg products, forms a staple part of the world's total protein consumption. In the last century, there has been considerable research effort focusing on ways of improving egg production and enhancing the quality of eggs. More recently, and with the development and application of new molecular technologie...
Alternative Titles
Full title
Developments in understanding and assessment of egg and egg product quality over the last century
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Primary Identifiers
Record Identifier
TN_cdi_hal_primary_oai_HAL_hal_01209455v1
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_hal_primary_oai_HAL_hal_01209455v1
Other Identifiers
ISSN
0043-9339
E-ISSN
1743-4777
DOI
10.1017/S0043933913000408
