1. Changes in ovomucin during egg storage;Conrad;Amer. Egg and Poultry Rev.,1940
2. The effects of carbon dioxide, mechanical shaking and threglycol on the thinning of egg white;Cotterill;Poultry Sci.,1955
3. Retention of interior shell egg quality with carbon dioxide;Cotterill;Poultry Sci.,1956
4. Relationship between temperature and carbon dioxide loss from shell eggs;Cotterill;Poultry Sci.,1958
5. The relationship between the water transfer and the pH of egg contents in stored eggs;Denton;Poultry Sci.,1945