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4. Characteristics and properties of finished products
4.1 Sensory properties and compositions
Eggs have a relatively stable nutritional composition. It is often considered a reference food, an excellent source of protein, vitamins and trace elements, and a moderate source of carbohydrates. The lipid/protein ratio is 0.9 for eggs and 2.2 for pork (table 2 ).
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Characteristics and properties of finished products
Bibliography
Bibliography
Regulations
LAMY and DEHOVE (R.). – Réglementation des produits, qualité, répression des fraudes (Éditions Lamy SA).
Websites
ITAVI – Institut technique de l'aviculture, Paris https://www.itavi.asso.fr/
Egg-breaking machines, dryers, etc. Sanovo Engineering A/S https://www.sanovogroup.com/
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