The faculty textbook is designed for students of professional study of Zootechnics at the Faculty of Agriculture in Osijek for the module Poultry Breeding, and the module Technology of Livestock production at the graduate study Domestic Animals Feeding, as well as for agricultural producers and interested citizens. The faculty textbook comprises 10 chapters: 1. Introduction, 2. Importance of egg consumption for human health, 3. Physiology of egg formation and structure, 4. Production technology of table eggs, 5. Sorting (classing), packing, storing and preserving eggs, 6. Processing of eggs, 7. Quality of eggs, 8. Traditional customs related to eggs, 9. Dishes and beverages made with eggs, 10. Literature. The book abounds with illustrations (49 images).
Đuro Senčić, Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia, email@example.com