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Did you know that…

a greenish ring around a hard-cooked egg yolk is due to either overcooking or a high iron content in cooking water. This can be avoided using proper cooking time and temperature, and by rapidly cooling the cooked egg.

PCARRD HOME MESSAGE CHAT GUESTBOOK

Commodity Team

 
 

Dr. CECILIO R. ARBOLEDA
Team Leader, Poultry Commodity
Professor
Institute of Animal Science
College of Agriculture
University of the Philippines Los Baños
College, Laguna

Dr. ANGEL L. LAMBIO
Associate Professor
Institute of Animal Science
College of Agriculture
University of the Philippines Los Baños
College, Laguna

Dr. SALCEDO L. EDUARDO
Dean
College of Veterinary Medicine
University of the Philippines Los Baños
College, Laguna

Dr. ROBERTO F. RAÑOLA, JR.
Professor
College of Economics and Management
UPLB, College, Laguna

Mr. GREGORIO A. SAN DIEGO
Assistant Vice President
Rizal Poultry and Livestock Association, Inc.
Gitnang Bayan I, San Mateo, Rizal

Specialist

Ms. MARITES M. RAMIL
Science Research Specialist II
m.ramil@pcarrd.dost.gov.ph
tess_ramil@hotmail.com

   

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