An Evaluation of the AOAC Method of Yolk Color Analysis-Reference-Cited by-同舟云学术

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An Evaluation of the AOAC Method of Yolk Color Analysis

Published:1980-05 Issue:5 Volume:59 Page:1059-1066
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

FLETCHER D.L.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/59/5/1059/4345234/poultrysci59-1059.pdf

Reference12 articles.

1. Official methods of analysis;Association of Official Analytical Chemists,1975

2. How yellow is yellow?;Campbell,1960

3. The determination and definition of color in eggs;Dalby;Cereal Chem.,1948

4. Direct instrumental measurement of skin color in broilers;Davies;Poultry Sci.,1969

5. Color measurements of foods: XXXV. Miscellaneous: Part V. Egg yolks;Francis;Food Prod. Dev.,1972

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