1. Removal of sugar from raw egg white by yeast before drying;Ayres;Food Technol.,1947
2. Methods for depleting glucose from egg albumen before drying;Ayres;Food Technol.,1958
3. The monomolecular surface film method for determining small quantities of yolk or fat in egg albumen;Bergquist;Food Technol.,1956
4. Quantitative and qualitative microflora on the poultry egg shell surface;Bhargava;Indian J. of Poultry Sci.,1975
5. Stabilization of egg white proteins to pasteurizing temperatures above 60$dg C;Cunningham;Food Technol.,1965