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