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Study of the quality of free‐range and laying battery hen eggs with particular reference to baking
Author(s) -
Cornford S. J.,
Blount W. P.,
Eggitt P. W. Russell,
Coppock J. B. M.
Publication year - 1960
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740110208
Subject(s) - laying , zoology , biology , quality (philosophy) , range (aeronautics) , food science , significant difference , mathematics , materials science , engineering , statistics , physics , composite material , mechanical engineering , quantum mechanics
A series of tests over a period of 5 months of the general quality and baking properties of eggs showed that, apart from a striking difference in colour of the liquid whole egg, which was paler in the case of eggs from battery hens, only small differences in other properties, of no commercial importance, could be detected with eggs from free‐range hens of the same parent stock.