1. Official methods of analysis;Association of Official Analytical Chemists,1970
2. The monomolecular surface film method for determining small quantities of yolk or fat in egg albumin;Bergquist;Food Technol.,1956
3. Vitelline membrane chemical composition in natural and induced yolk mottling;Britton;Poultry Sci.,1973
4. Some nutritional aspects of egg yolk mottling;Cunningham;Feedstuffs,1973
5. A review of factors influencing egg yolk mottling;Cunningham;World's Poultry Sci. J.,1974