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Avicultura

Egg structure | Capsule

This capsule explores the structure of the egg, focusing on its main components: the shell, albumen, and yolk. It examines the internal characteristics of the egg, as well as changes in pH and consistency that occur during storage. Aimed at students, technicians, and anyone interested in egg quality, this capsule offers a clear and practical understanding of one of the most widely consumed and versatile foods.

Egg structure

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