Concept information
Preferred term
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2022-11-18T11:19:26
Notation: 6f6ac52d
Definition
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Egg quality defines those characteristics of an egg that affect consumer acceptability and preference. The parameters for egg grading include shell cleanliness, strength, texture, and shape; the relative viscosity of the albumen; and the shape and firmness of the yolk.
(en)Created: 2/13/24
Broader concept
Narrower concepts
Is affected by
- egg characters (en)
In other languages
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2024-08-12T10:42:42Z
Notation: 6f6ac52d
Arabic
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2024-05-06T10:58:28
Notation: 6f6ac52d
Czech
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2022-11-16T13:21:25
Notation: 6f6ac52d
English
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2022-11-18T11:19:26
Notation: 6f6ac52d
French
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-11-19T17:24:59
Notation: 6f6ac52d
Georgian
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-05-26T08:36:34
Notation: 6f6ac52d
Romanian
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2024-09-30T11:30:42Z
Notation: 6f6ac52d
Russian
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2022-11-18T11:19:26
Notation: 6f6ac52d
Spanish
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-01-26T17:42:42Z
Notation: 6f6ac52d
Swahili
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2022-11-16T13:21:51
Notation: 6f6ac52d
Turkish
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-11-19T12:32:36
Notation: 6f6ac52d
Ukrainian