The ability of egg white to form a stable foam; it depends on the amount and quality of proteins.
Whipping quality of egg white
Definition
Related terms
Water fowl
In husbandry practice, domesticated forms of birds of the order Anseriformes, fa...
Watery white
Albumen that has lost its viscosity and is markedly liquefied; usually a consequ...
Wattles
Cutaneous structures in chickens and guinea fowl (paired), in turkeys and some g...
Weak body conformation in poultry, weak constitution in poultry
Constitution type characterized by a very weak skeleton, markedly dry joints, ve...
Web of feather, vane of a feather
Feather vane formed by barbs and barbules.
White egg layer, white commercial egg layer
A laying hybrid bred from various lines of the White Leghorn breed; outwardly si...
