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EGGS

Đuro Senčić ; 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


Full text: croatian pdf 174 Kb

page 79-79

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Abstract

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).

Keywords

Hrčak ID:

191589

URI

https://hrcak.srce.hr/191589

Article data in other languages: croatian

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