1. Baldwin, R. E., 1973. Functional properties in foods. In: Egg Science and Technology. Ed. W. J. Stadelman and O. J. Cotterill. Avi Publishing Co., Inc., Westport, Conn. 06880.
2. Emulsions Theory and Practice;Becher,1957
3. Some observations on a typical food emulsion;Corran,1946
4. Pasteurization requirements to destroy salmonellae in egg products containing sugar and salt;Cotterill;Poultry Sci.,1967
5. Thermal resistance of salmonellae in egg products containing sugar and salt;Cotterill;Poultry Sci.,1969