1. AOAC, 1984. Association of Official Analytical Chemists. Official Methods of Analysis. 14th ed. Washington, DC.
2. Texture profile analysis;Bourne;Food Technol.,1978
3. Protein determination by assay;Bradford;Anal. Biochem.,1976
4. The influence of methionine intake on egg consumption;Carey;Poultry Sci.,1991
5. Disc gel electrophoresis of proteins in native and heat treated albumen, yolk, and centrifuged whole egg;Chang;J. Food Sci.,1970