Yolk Measurements Used as an Indication of Temperature Deterioration of Eggs
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/31/4/586/4488316/poultrysci31-0586.pdf
Reference5 articles.
1. Effects of temperature and humidity on the keeping quality of shell eggs;Funk;Missouri Ag. Exp. Sta. Res. Bull.,1944
2. Preservation of eggs. VII. Effect of age of egg and carbon dioxide content at time of oiling on keeping quality;Gibbons;Can. J. Res. F.,1950
3. Preservation of eggs. VI. Effect of various oils and oiling temperatures on the keeping quality of shell eggs stored at 70°F. and 30°F;Gibbons;Can. J. Res. F.,1947
4. Measurement of deterioration in the stored hen's egg;Holst;U. S. Egg and Poul. Mag.,1932
5. Decrease in interior quality of hens' eggs during storage as indicated by the yolk;Sharp;Ind. Eng. Chem.,1930
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1. Effect of Temperature on Egg Yolk Characteristics of Eggs from Young and Old Laying Hens;Poultry Science;1983-04
2. Some characteristics of measures employed for determining the interior quality of chicken eggs1;British Poultry Science;1962-09
3. Studies on egg quality. I.—effects of certain poultry housing systems, age of bird and season;Journal of the Science of Food and Agriculture;1961-05
4. Properties and Food Uses of Duck Eggs ,;Poultry Science;1960-11
5. Eier;Die Anwendung der Kälte in der Lebensmittelindustrie;1960
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