Abstract
Grossfeld, J.; Handbuch der Eierkunde (Handbook of Egg Science). Berlin, Germany: Verlag von Julius Springer, 1938. pp. 375 Price Rm. 27, bound Rm. 28.50.This volume presents a thorough compendium of knowledge concerning all branches of information relating to eggs. It deals with the physiology of egg production including the nutritive requirements and a discussion of factors influencing egg formation and structure. The embryological phase is also given consideration. The composition of eggs is thoroughly presented in respect to chemical as well as physical properties. The keeping qualities of eggs are also discussed, giving changes during storage with spoilage and its causes. The production and preservation of eggs and egg products are also given as well as information concerning candling. One section deals with the nutritive value of eggs, effects of cooking, and digestibility. Another section gives information about the German egg industry including regulations and standards for the various .
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