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EGGS

Đuro Senčić ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Vladimira Preloga 1, 31000 Osijek, Hrvatska
Danijela Samac ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Poljoprivredni fakultet u Osijeku, Vladimira Preloga 1, 31000 Osijek, Hrvatska


Puni tekst: hrvatski pdf 174 Kb

str. 79-79

preuzimanja: 200

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Sažetak

The faculty textbook is designed for students of professional study of Zootechnics at the Faculty of Agriculture in Osijek for the module Poultry Breeding, and the module Technology of Livestock production at the graduate study Domestic Animals Feeding, as well as for agricultural producers and interested citizens. The faculty textbook comprises 10 chapters: 1. Introduction, 2. Importance of egg consumption for human health, 3. Physiology of egg formation and structure, 4. Production technology of table eggs, 5. Sorting (classing), packing, storing and preserving eggs, 6. Processing of eggs, 7. Quality of eggs, 8. Traditional customs related to eggs, 9. Dishes and beverages made with eggs, 10. Literature. The book abounds with illustrations (49 images).

Ključne riječi

Hrčak ID:

191589

URI

https://hrcak.srce.hr/191589

Podaci na drugim jezicima: hrvatski

Posjeta: 672 *