We discussed physiological and biochemical changes of eggs in preservation and principles of killing surface bacteria and inhibiting respiration .
本文首先从蛋在保存过程中的生理生化变化进行了讨论，再从壳表面杀菌及抑制蛋品的呼吸方面阐述了蛋品保管的原则，然后讨论了蛋品保鲜的各种方法，同时论述了蛋品保鲜技术大规模开发的意义及前景 。
Effects of soybean oligosaccharides on egg quality of laying hens;
蛋鸡日粮中添加大豆低聚糖对鸡蛋品质的影响
The comparison and analysis of the egg quality in different breed layers;
不同品种蛋鸡鸡蛋品质的比较分析
The effects of a Chinese herbal premix on laying hen performance and egg quality;
中草药预混料对蛋鸡产蛋性能和鸡蛋品质的影响
Development of egg processing and utilization were mainly focused on in this paper, and the future of egg industry was also described.
本文综述了目前我国蛋品加工及利用的现状,并对未来的发展作了展望。