Sally Solomon Egg and Eggshell Quality-97

ISBN 13: 9780813828275

Egg and Eggshell Quality-97

0 avg rating
( 0 ratings by Goodreads )
 
9780813828275: Egg and Eggshell Quality-97

In this book - which will be of interest to all those involved in the production, processing and distribution of eggs, Professor Solomon describes the physiology of egg and eggshell formation and the factors influencing quality and composition. With a unique series of photographs and electron micrographs, the author discusses the processes that determine colour, size and shape, explaining how these may be manipulated to achieve a desired result. With reference to her own pioneering research, Professor Solomon concludes by demonstrating the progress that has been made in this field, from the 'candling' technique of the 1920s to the computer simulations of today.

"synopsis" may belong to another edition of this title.

(No Available Copies)

Search Books:



Create a Want

If you know the book but cannot find it on AbeBooks, we can automatically search for it on your behalf as new inventory is added. If it is added to AbeBooks by one of our member booksellers, we will notify you!

Create a Want