Evaluating the effects of a 4°C storage temperature on the eggshell quality of Hyline W-36 layers
In the United States, eggs from commercial table layers must be stored at a temperature no greater than 7°C after being packaged for consumer consumption. Understanding how the overall eggshell quality deteriorates during a 28-day storage period at 4°C is beneficial information to the commercial tab...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-11-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579125008934 |
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