Egg White Height

Egg White Height is a quantitative metric, belonging to the class of physical egg quality measurements, that specifically denotes the vertical distance from the inner surface of the thick albumen to the top of the egg white when an egg is broken onto a flat surface, used to assess albumen consistency and freshness.

8

Publications

383

Citations

35

Authors

11

Institutions

Publications per year

2017–2026

5

Authors

35

  1. SS
    S. S. Munro

    University of Edinburgh, United Kingdom

    1 publications · 13 citations

    1

    h-index

  2. CB
    C. Barba

    University of Córdoba, Spain

    1 publications · 29 citations

    1

    h-index

  3. AG
    A.I. García-Ruiz

    Universidad Politécnica de Madrid, Spain

    1 publications · 103 citations

    1

    h-index

  4. ME
    María Esperanza Camacho Vallejo

    Andalusian Institute of Agricultural and Fisheries Research and Training, Spain

    1 publications · 29 citations

    1

    h-index

  5. JM
    José Manuel León Jurado

    University of Córdoba, Spain

    1 publications · 29 citations

    1

    h-index

1–5 of 35

Venues

  1. Poultry Science

    3 publications · 185 citations

    3

    h-index

  2. Animals

    2 publications · 132 citations

    2

    h-index

  3. Frontiers in Genetics

    1 publications · 14 citations

    1

    h-index

  4. Food Research International

    1 publications · 30 citations

    1

    h-index

  5. PLoS ONE

    1 publications · 22 citations

    1

    h-index

1–5