Abstract
One of the many definitions of quality is: “the preferred or desired characteristics of a product or a service.” However, as quality is in the eyes of the beholder, it is commonly described in relative terms such as good, bad, better, or worse. Different customers may respond differently to the same quality, or may look for different quality characteristics even in the same product. Producers and consumers are often looking for different quality characteristics.
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© 2002 Springer Science+Business Media New York
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Zeidler, G. (2002). Shell Egg Quality and Preservation. In: Bell, D.D., Weaver, W.D. (eds) Commercial Chicken Meat and Egg Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0811-3_60
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DOI: https://doi.org/10.1007/978-1-4615-0811-3_60
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5251-8
Online ISBN: 978-1-4615-0811-3
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