Chemistry of Shell Egg Deterioration: The Deterioration of Separated Components-Reference-Cited by-同舟云学术

Chemistry of Shell Egg Deterioration: The Deterioration of Separated Components

Published:1951-09 Issue:5 Volume:30 Page:645-650
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Feeney R.E.,Silva R.B.,MacDonnell L.R.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/30/5/645/4318096/poultrysci30-0645.pdf

Reference11 articles.

1. Behavior of ovomucin in the liquefaction of egg white;Balls;Ind. Eng. Chem.,1940

2. Haines, R. B., 1939. Microbiology in the preservation of the hen's egg. Special Report No. 47, Department of Scientific and Industrial Research, Great Britain. Food Investigation Board. 65 p.

3. The albumen index as a physical measurement of observed egg quality;Heiman;Poultry Sci.,1936

4. Measurement of deterioration in the stored hen's egg;Holst;Hilgardia,1931

5. A physical and chemical study of ovomucin;Hoover,1940

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1. Biochemistry of the Adélie Penguin: Studies on Egg and Blood Serum Proteins;Antarctic Research Series;2013-03-23

2. Studies on factors of solubilization of insoluble ovomucin during thick white thinning;Journal of Agricultural and Food Chemistry;1976-07

3. Eggs as a source of protein;C R C Critical Reviews in Food Technology;1973-11

4. Viscosimetric studies of alkaline degradation of ovomucin;Journal of Agricultural and Food Chemistry;1972-03

5. In Vitro Studies On The Lysozyme-Ovomucin Complex;Poultry Science;1971-11