Composition and Nutritive Importance of Eggs-Reference-Cited by-同舟云学术

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Composition and Nutritive Importance of Eggs

Published:1957-12 Issue:12 Volume:33 Page:1244-1254
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Everson Gladys J.,Souders Helen J.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference111 articles.

1. The National Food Situation. U.S.D.A. Agric. Marketing Service, NSF-79, 1957.

2. Watt, B. K., and Merrill, A. L.: Composition of Foods—Raw, Processed, Prepared. U.S.D.A. Agric. Handbook No. 8, 1950.

3. Changes in chemical composition of Cantonese eggs in holding;Legaspi;Philippine Agriculturist,1933

4. Progressive changes in the composition of edible shell eggs during storage;Mitchell;J. Assn. Off. Agric. Chem.,1934

5. Egg composition. 1. The effect of diet and storage on the chemical composition of eggs;Reder;Poultry Sci.,1939

Cited by 14 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. Nutritional effects of food processing;International Journal of Food Science & Technology;2007-06-28

2. Changes of Vitamin B1Concentrations during Storage of Hen Eggs;LWT - Food Science and Technology;1997-05

3. Vitamin Profiles of Eggs as Indicators of Nutritional Status in the Laying Hen: Diet to Egg Transfer and Commercial Flock Survey;Poultry Science;1993-06

4. Effects of Agricultural Practices on Poultry and Eggs;Nutritional Evaluation of Food Processing;1988

5. Storage Flavor Defects in Orangegg;Poultry Science;1985-10

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