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| 02739nam 2200325za 4500 |
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| 001 | 9.825671 |
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| 003 | CaOODSP |
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| 005 | 20221107144418 |
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| 007 | cr ||||||||||| |
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| 008 | 161011s1946 oncaod|#o f000 0 eng d |
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| 040 | |aCaOODSP|beng |
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| 043 | |an-cn--- |
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| 086 | 1 |aA12-8/137-1946E-PDF |
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| 100 | 1 |aSnyder, Earle S. |
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| 245 | 10|aEggs |h[electronic resource] : |bthe production, identification and retention of quality in eggs / |c[author, Earle S. Snyder]. |
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| 260 | |aOttawa : |bDepartment of Agriculture, |c1946. |
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| 300 | |a51 p. : |bill. (some col.) |
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| 490 | 1 |aFarmers' bulletin ; |v137 |
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| 500 | |a"Issued July 1946." |
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| 500 | |a"The bulletin 'Production, Identification and Retention of Quality in Eggs' was first published by the Ontario Department of Agriculture under the authorship of Professor Earle S. Snyder, of the Poultry Department, Ontario Agricultural College."--Foreword, p. [4]. |
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| 500 | |aIssued also in French under title: Les oeufs : production, identification et conservation de leur qualité. |
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| 500 | |aHistorical publication digitized by Agriculture and Agri-Food Canada. |
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| 504 | |aIncludes bibliographical references. |
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| 505 | 2 |aPartial contents: Introduction -- What is an egg? -- The food value of eggs -- Ways in which eggs may be merchandised -- Quality defined -- How can egg quality of recognized? -- Reasons for the purchase of eggs on grade -- Bases on which Canadian eggs are graded -- Tabulated summary of Canadian egg grade requirements -- Structure of the egg -- Factors influencing egg quality -- Oiling eggs for retention of quality -- Keeping the good egg good -- Effect of management on returns. |
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| 520 | 0 |a"Producers and consumers alike need to know all available information concerning eggs. They should realize their high nutritional value and the factors influencing such values. They should also understand all factors and conditions in the production and marketing of eggs which influence quality in any way. Such knowledge should aid consumers in making maximum use of the product. It should also aid producers to so intelligently produce a maximum quality product as to enable them to successfully meet competition, whether nutritional or economic and to maintain and develop a stable remunerative poultry industry in Canada. The material in this bulletin is offered as an aid to this end."--p. 8. |
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| 692 | 07|2gccst|aEggs |
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| 710 | 1 |aCanada.|bDepartment of Agriculture. |
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| 775 | 08|tLes oeufs |w(CaOODSP)9.825675 |
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| 830 | #0|aFarmers' bulletin (Canada. Department of Agriculture : 1936)|v137|w(CaOODSP)9.824039 |
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| 856 | 40|qPDF|s19.37 MB|uhttps://publications.gc.ca/collections/collection_2016/aac-aafc/agrhist/A12-8-137-1946-eng.pdf |
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