The temperature at which the state of egg contents changes; about −0.6 °C for yolk and −0.45 °C for albumen.
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The temperature at which the state of egg contents changes; about −0.6 °C for yolk and −0.45 °C for albumen.
Expelled material from the digestive tract; part of the excreta originating from...
Fat produced from materials processed in veterinary rendering plants.
Male individuals from breeding flocks used in the parent flock for final crossin...
Practices aimed at achieving optimal slaughter weight and product quality in the...
Ability to convert feed nutrients into live weight gain.
Pathological fat accumulation in the liver accompanied by impaired hepatic funct...