内容简介：
The egg is a fragile commodity and enormous economic losses are suffered from breakages. The need to define and improve eggshell quality and quality control methods has never been greater. Using electron micrographs, color photos and succinct practical text, the author describes the anatomy and physiology of egg and eggshell formation, covering age, environment, nutrition, and disease.Eggshell strength is discussed with reference to breakage and infection problems. The commercial importance of eggshell appearance, color, and texture is also covered as are techniques for assessing egg and eggshell quality.