Esta cápsula formativa explora la estructura del huevo, enfocándose en sus componentes principales: cáscara, albúmen y yema. Se analizan las características del interior del huevo, así como los cambios en el pH y la consistencia que ocurren durante su almacenamiento. Dirigida a estudiantes, técnicos y personas interesadas en la calidad del huevo, esta cápsula proporciona una comprensión clara y práctica de uno de los alimentos más consumidos y versátiles.
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