
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.
Select an option to see what is included.
Add multiple courses to your cart and get automatic discounts.
You will receive one code per course in your email that you can share with whoever you want.
Para poder acceder al contenido del curso es necesario que completes tu perfil. Por favor, rellena los datos que se muestran a continuación.