Electrophoretic Differentiation of Fresh and Incubator Reject Eggs-Reference-Cited by-同舟云学术

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Electrophoretic Differentiation of Fresh and Incubator Reject Eggs

Published:1968-10 Issue:4 Volume:1 Page:150-153
ISSN:0008-3860
Container-title:Canadian Institute of Food Technology Journal
language:en
Short-container-title:Canadian Institute of Food Technology Journal

Author:

Harwalkar V.E.

Publisher

Elsevier BV

Subject

General Medicine

Reference3 articles.

1. A Genetically varying Minor Protein Constituent of Chicken Egg White;Feeney;J. Biol. Chem,1963

2. Fletcher. D. F., 1967. Personal communication.

3. Electrophoresis in Synthetic Gels. I. Relation of Gel Structure to Resolution;Raymond;Anal. Biochem,1962

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Meat, Fish and Poultry;Handbook of Indices of Food Quality and Authenticity;1997

2. Detection of incubator reject eggs by differential scanning calorimetry;Food Research International;1992-01

3. Some further studies on incubator reject eggs;Journal of the Science of Food and Agriculture;1976-11

4. Occurrence of β-hydroxybutyric acid in incubator reject eggs;Journal of the Science of Food and Agriculture;1975-01

5. Changes in Egg White During Incubation of the Fertile Egg;Poultry Science;1974-07

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