Heat Inactivation of Substances in Crude Cottonseed Oil Causing Pink Whites and Large Discolored Yolks in Stored Eggs
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/39/6/1478/4443530/poultrysci39-1478.pdf
Reference14 articles.
1. Structure of malvalic acid and some related C18 and C19 cyclopropene fatty acids;Craven;Nature,1959
2. Studies on the occurrence of pink whites and salmon colored yolks in stored eggs from hens fed crude cottonseed oil or cottonseed meal;Evans;Poultry Sci.,1957
3. Sterculic acid and its Halphen reaction;Faure;Nature,1956
4. Vegetable Fats and Oils;Jamieson,1943
5. Egg deterioration due to ingestion by hens of malvaceous materials;Lorenz;Poultry Sci.,1939
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1. Effect of Corn Contaminated With Velvetweed Seeds on Eggs;Journal of Applied Poultry Research;1993-10
2. Effects of Heat and Hydrogenation on Cyclopropenoid Fatty Acid Composition of Baobab (Adansonia Suarezensis) Seed Oil;Journal of Food Science;1983-01
3. Cyclopropene fatty acids inGnetum gnemon (L.) seeds and leaves;Journal of the Science of Food and Agriculture;1980-07
4. Cyclopropene fatty acids in some Malaysian edible seeds and nuts: I. Durian (Durio zibethinus, Murr.);Lipids;1980-06
5. A Review of Facts Influencing Egg Yolk Mottling;World's Poultry Science Journal;1974-04-01
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