1. Interior quality and functional properties of oiled and thermostabilized shell eggs before and after commercial storage;Carlin;Food Technol.,1952
2. The influence of pasteurization, freezing, and storage on the functional properties of egg white;Clinger;Food Technol.,1951
3. The effect of season and age of bird;Cunningham;Poultry Sci.,1960
4. A comparison of different methods of preserving shell eggs. 1. Effect on flavor;Hard;Poultry Sci.,1963
5. Consumer acceptance of thermostabilized, oil-processed and natural shell eggs;Hayes;U. S. Dept. Agric. Circ.,1952