Lipids and Fatty Acids in Fresh and Stored Shell Eggs
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/46/1/151/4468512/poultrysci46-0151.pdf
Reference18 articles.
1. The vitamin A content of fresh and stored shell eggs.;Bandemer;Poultry Sci.,1958
2. Observations on the silicic acid chromatography of the neutral lipids of rat liver, beef liver, and yeast.;Barron;J. Biol. Chem.,1958
3. Proteins of hen's egg yolk.;Cook;Nature,,1961
4. The vitamin B12content of fresh and stored shell eggs.;Evans;Poultry Sci.,1955
5. The amino acid content of fresh and stored shell eggs. 4. Determination by means of microbiological assay and chromatography on sulfonated polystyrene resins.;Evans;Poultry Sci.,1949
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2. Thiobarbituric acid reactive substance formation as affected by distribution of polyenoic fatty acids in individual phospholipids;Journal of Agricultural and Food Chemistry;1991-03
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4. The Influence of Crude Cottonseed Oil in the Feed On the Blood and Egg Yolk Lipoproteins of Laying Hens;Poultry Science;1977-03
5. Summary of available data for cholesterol in foods and methods for its determination∗;C R C Critical Reviews in Food Science and Nutrition;1976-11
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