Shell Quality

Shell Quality is a specific component of external egg quality that denotes the structural and compositional characteristics of the eggshell, such as thickness, strength, porosity, and integrity, that determine its capacity to protect the contents and withstand handling, storage, and incubation or processing conditions.

894

Publications

37.8K

Citations

2.3K

Authors

793

Institutions

Publications per year

2017–2026

169

Authors

2.3K

  1. DR
    D.A. Roland

    Auburn University, United States

    14 publications · 443 citations

    14

    h-index

  2. RH
    R.H. Harms

    University of Florida, United States

    14 publications · 474 citations

    14

    h-index

  3. RH
    R.M.G. HAMILTON

    Agriculture and Agri-Food Canada, Canada

    10 publications · 686 citations

    10

    h-index

  4. CT
    C. Tyler

    University of Reading, United Kingdom

    10 publications · 319 citations

    10

    h-index

  5. DS
    D.R. Sloan

    University of Florida, United States

    9 publications · 280 citations

    9

    h-index

1–5 of 2.3K

Venues

  1. Poultry Science

    196 publications · 7.7K citations

    47

    h-index

  2. British Poultry Science

    47 publications · 1.9K citations

    23

    h-index

  3. World s Poultry Science Journal

    16 publications · 994 citations

    13

    h-index

  4. Journal of the Science of Food and Agriculture

    12 publications · 612 citations

    12

    h-index

  5. Construction and Building Materials

    11 publications · 715 citations

    11

    h-index

1–5