Effects of Oiling Time, Storage Position, and Storage Time on the Condition of Shell Eggs-Reference-Cited by-同舟云学术

Effects of Oiling Time, Storage Position, and Storage Time on the Condition of Shell Eggs

Published:1962-05 Issue:3 Volume:41 Page:840-844
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Goodwin T.L.,Wilson M.L.,Stadelman W.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/41/3/840/4337461/poultrysci41-0840.pdf

Reference13 articles.

1. The effect of large versus small-end up on assigned egg grade;Baker;Poultry Sci.,1953

2. Recommended standards for scoring and measuring opened egg quality;Brant;Food Technol.,1951

3. Relationship between temperature and carbon dioxide loss from shell eggs;Cotterill;Poultry Sci.,1958

4. Shell treatment of eggs by oiling. I. Effect of time between production and oiling on interior quality of stored eggs;Evans;U. S. Egg Poultry Mag.,1942

5. The use of the studentized range in connection with an analysis of variance;Keuls;Euphytica,1952

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