Eggshell and physical content quality were the main topics during the
European Symposium on the Quality of Eggs and Egg Products in the past. Not
anymore. During the 2001 Symposium scientists focussed on genetics and food
borne pathogens. Interesting were developments in enriched
This article can also be found at World Poultry Volume 18 number 4. To view the article online simply click on the link below.
Keywords: symposium, eggs, egg quality, egg products, genetics, food borne pathogens, enriched eggs