; Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
Danijela Samac ; Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
APA 6th Edition
Senčić, Đ. & Samac, D. (2017). EGGS. Poljoprivreda, 23 (2), 79-79. Retrieved from https://hrcak.srce.hr/191589
MLA 8th Edition
Senčić, Đuro and Danijela Samac. "EGGS." Poljoprivreda, vol. 23, no. 2, 2017, pp. 79-79. https://hrcak.srce.hr/191589. Accessed 4 Oct. 2022.
Chicago 17th Edition
Senčić, Đuro and Danijela Samac. "EGGS." Poljoprivreda 23, no. 2 (2017): 79-79. https://hrcak.srce.hr/191589
Senčić, Đ., and Samac, D. (2017). 'EGGS', Poljoprivreda, 23(2), pp. 79-79. Available at: https://hrcak.srce.hr/191589 (Accessed 04 October 2022)
Senčić Đ, Samac D. EGGS. Poljoprivreda [Internet]. 2017 [cited 2022 October 04];23(2):79-79. Available from: https://hrcak.srce.hr/191589
Đ. Senčić and D. Samac, "EGGS", Poljoprivreda, vol.23, no. 2, pp. 79-79, 2017. [Online]. Available: https://hrcak.srce.hr/191589. [Accessed: 04 October 2022]
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).
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