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
Parents
16
1–5 of 16
60
1
h-index
1
h-index
1 publications · 32 citations
1
h-index
1
h-index
1
h-index
1–5 of 60
24
Nanjing Agricultural University
Nanjing, China
1 h-index
4 publications
324 citations
University of Arkansas System
Little Rock, United States
1 h-index
1 publications
40 citations
University of Osijek
Osijek, Croatia
1 h-index
6 publications
144 citations

University of Southern Queensland
Toowoomba, Australia
1 h-index
1 publications
50 citations
Universidade Federal de Minas Gerais
Belo Horizonte, Brazil
1 h-index
8 publications
208 citations
Karabük University
Karabük, Türkiye
1 h-index
2 publications
52 citations
Andalusian Institute of Agricultural and Fisheries Research and Training
Córdoba, Spain
1 h-index
2 publications
70 citations
Universidade de Brasília
Brasília, Brazil
1 h-index
2 publications
50 citations
1–8 of 24
2 publications · 123 citations
2
h-index
2 publications · 96 citations
2
h-index
1 publications · 35 citations
1
h-index
AJPS · 1 publications · 51 citations
1
h-index
1 publications · 26 citations
1
h-index
1–5