Results 211 to 220 of about 1,172,345 (267)
Some of the next articles are maybe not open access.
Madras Agricultural Journal, 1917
When eggs are handled on a large scale commercially, this system of grading by size through the help of the egg-grading stand will be much appreciated. Sometimes they can also be graded according to weig and sold as so many for the Rupee. The above systeming by size is now in vogue at the Central Farm, and our egg baskets are full, it will save lot of ...
openaire +1 more source
When eggs are handled on a large scale commercially, this system of grading by size through the help of the egg-grading stand will be much appreciated. Sometimes they can also be graded according to weig and sold as so many for the Rupee. The above systeming by size is now in vogue at the Central Farm, and our egg baskets are full, it will save lot of ...
openaire +1 more source
1992
Abstract For success, a female butterfly must develop eggs, mate, and then place those eggs in sites where there is the greatest likelihood of larval success. This involves complex physiological and behavioural processes. Eggs have their origin in undifferentiated cell masses, or germinal buds, which are formed in the development of the ...
openaire +1 more source
Abstract For success, a female butterfly must develop eggs, mate, and then place those eggs in sites where there is the greatest likelihood of larval success. This involves complex physiological and behavioural processes. Eggs have their origin in undifferentiated cell masses, or germinal buds, which are formed in the development of the ...
openaire +1 more source
2011
Useful testing for the microbiological safety and quality of egg products is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. This chapter covers primary production, as well as shell, liquid, frozen, dried and cooked egg products.
openaire +1 more source
Useful testing for the microbiological safety and quality of egg products is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. This chapter covers primary production, as well as shell, liquid, frozen, dried and cooked egg products.
openaire +1 more source
, 2014