1. Anonymous, 1966. A world of information about eggs. Bulletin E-23. Poultry and Egg National Board.
2. Peelability of hard-cooked eggs;Fuller;Poultry Sci.,1969
3. Relation between internal egg quality stabilization methods and the peeling difficulty;Meehan;Poultry Sci.,1961
4. Some observations on the peeling problem of fresh and shell-treated eggs when hard cooked;Swanson;Poultry Sci.,1959
5. The formation of ferrous sulfide in eggs during cooking;Tinkler;Biochem. J. (London),1920