1. Alleoni ACS, Antunes AJ (2001) Unidade Haugh como medida da qualidade de ovos de galinha armazenados sob refrigeração. Sci Agric 58(4):681–685. https://doi.org/10.1590/S0103-90162001000400005
2. CIE, Commission Internationale de l'Eclairage (1976) Official recommendations on uniform colour spaces, colour differences equations and metric colour terms. CIE, Paris
3. Cotterill OJ, McBee L (1995) Egg breaking. In: Stadelman WJ, Cotterill OJ (eds) Egg science and technology. Food Products Press, New York, pp 231–260
4. Foegeding EA, Luck PJ, Davis JP (2006) Factors determining the physical properties of protein foams. Food Hydrocoll 20:284–292. https://doi.org/10.1016/j.foodhyd.2005.03.014
5. Giampietro-Ganeco A, Scatolini-Silva AM, Borba H, Boiago MM, Lima TMA, Souza PA (2012) Estudo comparativo das características qualitativas de ovos armazenados em refrigeradores domésticos. Ars vet 28(2):100–104