Esta cápsula formativa explora a estrutura do ovo, com foco em seus principais componentes: casca, albúmen e gema. São analisadas as características do interior do ovo, bem como os mudanças no pH e na consistência que ocorrem durante o armazenamento. Voltada para estudantes, técnicos e pessoas interessadas na qualidade do ovo, esta cápsula oferece uma compreensão clara e prática de um dos alimentos mais consumidos e versáteis.
To access the course content, you must complete your profile. Please fill in the information below.
To provide the best experiences, we and our partners use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us and our partners to process personal data such as browsing behavior or unique IDs on this site and show (non-) personalized ads. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Click below to consent to the above or make granular choices. Your choices will be applied to this site only. You can change your settings at any time, including withdrawing your consent, by using the toggles on the Cookie Policy, or by clicking on the manage consent button at the bottom of the screen.