1. A scientist speaks about egg products. 205 Touhy Ave.;American Egg Board,1974
2. A.O.A.C., “ Official Methods for Analysis”, 1970. Assoc. of Offic. Anal. Chem., P. O. Box 540, Washington, D.C.
3. New Techniques in Amino Acid, Peptide, and Protein Analysis;Benson,1971
4. Nutritive value of eggs;Cook,1973
5. Determination of the true chloride content of biological fluids and tissues. II. Analysis by simple, nonisotopic methods;Cotlove;Anal. Chem.,1963