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.
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