Comparative and Complementary Effects of Heat Treating and Oiling Shell Eggs on Their Keeping Quality-Reference-Cited by-同舟云学术

Comparative and Complementary Effects of Heat Treating and Oiling Shell Eggs on Their Keeping Quality

Published:1948-03 Issue:2 Volume:27 Page:228-234
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Bose S.,Stewart George F.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/27/2/228/4347567/poultrysci27-0228.pdf

Reference8 articles.

1. Heat treating shell eggs;Barott;U. S. Egg and Poultry Mag.,1943

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

3. Stabilizing quality in shell eggs;Funk;Mo. Agri. Exp. Sta. Res. Bull.,1943

4. The albumen index as a physical measurement of observed egg quality;Heiman;Poultry Sci.,1936

5. The effect of holding on the appearance of the opened egg;Herrington;U. S. Egg and Poultry Mag.,1934

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