The Haugh unit is a measure of egg protein quality based on the height of its egg white (albumen). The test was introduced by Raymond Haugh in 1937 and is an important industry measure of egg quality next to other measures such as shell thickness and strength. https://en.wikipedia.org/wiki/Haugh_unit
Единица Хау характеризует качество белка, ее величину можно ... выводимости яиц и качества выведенного молодняка является ... http://webpticeprom.ru/ru/articles-incubation.html?pageID=12...