Egg Internal Quality Classification

Egg Internal Quality Classification is an academic method that systematically categorizes eggs based on measurable internal attributes such as albumen height, yolk integrity, and presence of blood spots, distinguishing it from external or shell-based classification systems by focusing exclusively on internal compositional and structural characteristics.

16

Publications

674

Citations

60

Authors

24

Institutions

Publications per year

2017–2026

8

Authors

60

  1. GK
    Gordana Kralik

    University of Osijek, Croatia

    1 publications · 24 citations

    1

    h-index

  2. SM
    Saeid Minaei

    Tarbiat Modares University, Iran

    1 publications · 50 citations

    1

    h-index

  3. MA
    M A Anizoba

    1 publications · 32 citations

    1

    h-index

  4. AO
    Amal Omar

    University of New England, Australia

    1 publications · 99 citations

    1

    h-index

  5. JM
    JB Matos Júnior

    Universidade Estadual Paulista (Unesp), Brazil

    1 publications · 26 citations

    1

    h-index

1–5 of 60

Venues

  1. Poultry Science

    2 publications · 123 citations

    2

    h-index

  2. Journal of Food Engineering

    2 publications · 96 citations

    2

    h-index

  3. Foods

    1 publications · 35 citations

    1

    h-index

  4. Asian Journal of Poultry Science

    AJPS · 1 publications · 51 citations

    1

    h-index

  5. Brazilian Journal of Poultry Science

    1 publications · 26 citations

    1

    h-index

1–5