. Bacteriology and mycology of foods. Food. STRUCTURE OF EGGS 453. Fig. 75.—Structure of an Egg. (After Benjamin, 1914.) A, outer shell; B, outer shell membrane; C, inner shell membrane; D, air cell; E, outer thin portion of albumen; F,G, inner dense portion of albumen; H, vitelline membrane; i, ehalaza; J, thin film of white yolk inside of vitelline membrane: K, layers of yellow yolk separated by thm layers of white yolk; L, germinal disk; M, central part of yolk filled with white yolk; iv, slender tube connecting center of yolk with region of germinal disk. --^. Please note that these images
. Bacteriology and mycology of foods. Food. STRUCTURE OF EGGS 453. Fig. 75.—Structure of an Egg. (After Benjamin, 1914.) A, outer shell; B, outer shell membrane; C, inner shell membrane; D, air cell; E, outer thin portion of albumen; F,G, inner dense portion of albumen; H, vitelline membrane; i, ehalaza; J, thin film of white yolk inside of vitelline membrane: K, layers of yellow yolk separated by thm layers of white yolk; L, germinal disk; M, central part of yolk filled with white yolk; iv, slender tube connecting center of yolk with region of germinal disk. --^. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Tanner, Fred Wilbur, 1888-1957. New York, John Wiley & Sons, Inc. ; [etc. ,etc. ]
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
