A Method to Reduce the Occurrence of Egg Translucency and Its Effect on Bacterial Invasion

Translucent egg consumption is low due to consumer acceptance and quality concerns, which is a problem that egg producers need to address. This study was performed to evaluate the reasons for the high occurrence of egg translucency in summer, as well as whether the addition of mono-dicalcium phospha...

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Egile Nagusiak:	Xuefeng Shi, Qianni Liang, Enling Wang, Caiyun Jiang, Lingsen Zeng, Ruochen Chen, Junying Li, Guiyun Xu, Jiangxia Zheng
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2023-06-01
Saila:	Foods
Gaiak:	eggshell translucency MDCP chronic heat stress eggshell ultrastructure egg quality <i>E. coli</i>
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/12/13/2538
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