The Nutrient Content of High and Low Quality Fresh Eggs.
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/28/6/862/4399147/poultrysci28-0862.pdf
Reference8 articles.
1. The Nutrient Content of High and Low Quality Fresh Eggs. I. Total Solids. Total Nitrogen and l-tryptophan;Charkey;Poultry Sci.,1947
2. The Nutrient Content of High and Low Quality Fresh Eggs. II. Vitamins;Charkey;Poultry Sci.,1947
3. The Formation of the Chalazae and the Inner Thin White in the Hen's Egg;Conrad;Poultry Sci.,1938
4. Studies in Interior Egg Quality;Hunter;Poultry Sci.,1934
5. The Use of Streptococcus lactis R for the Measurement of “Folic Acid.”;Luckey;J. Biol. Chem.,1944
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1. Effect of infectious bronchitis on the structure and composition of egg albumen;Journal of the Science of Food and Agriculture;1972-03
2. Thinning of Thick Albumen in Shell Eggs—Changes in Ovomucin;Poultry Science;1971-03
3. Studies on Changes in Stored Shell Eggs;Agricultural and Biological Chemistry;1970-07
4. Studies of Variation in Initial Quality of Chicken Eggs;Poultry Science;1962-09
5. The mechanical properties of the thick white of the hen's egg;Biochimica et Biophysica Acta;1961-01
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