Structure and Ultra-Structure of the Hen's Egg Shell as Influenced by Environmental Temperature, Humidity and Vitamin C Additions-Reference-Cited by-同舟云学术

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Structure and Ultra-Structure of the Hen's Egg Shell as Influenced by Environmental Temperature, Humidity and Vitamin C Additions

Published:1968-03 Issue:2 Volume:47 Page:456-467
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

El-Boushy A.R.,Simons P.C.M.,Wiertz G.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/47/2/456/4375453/poultrysci47-0456.pdf

Reference23 articles.

1. Influence of ascorbic acid, calcium and phosphorus on specific gravity of eggs;Arscott;Poultry Sci.,1962

2. Temperature and its effect on egg size in the domestic fowl;Bennion;Poultry Sci.,1933

3. Invloed van de schaalvliezen op de breukweerstand van eieren;Bokx,1962

4. Brant, A. W., A. A. Otte and C. Chin, 1953. A survey of egg quality at two egg-laying tests. USDA Technical Bul. No. 1066.

5. Beiträge zur Biochemie der Eischalenbildung. 2. Mitt. : Über die Mucopolysaccharide der Eischale. Zentralbl;Bronsch;Vet. Med. A,1964

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