1. Formation of the chalazae in the hen’s egg;Almquist;Poultry Sci.,1936
2. Recommended standards for scoring and measuring opened egg quality;Brant;Food Technol.,1951
3. The formation of chalazae and inner thin white in the hen’s egg;Conrad;Poultry Sci.,1938
4. On the formation of the hen’s egg with special references to the white;Hansen;Proc. World’s Poultry Congress,1936
5. The Avian Egg;Romanoff,1949