Physical, Chemical and Cooking Qualities of Eggs as Affected by Five Methods of Home Preservation , ,-Reference-Cited by-同舟云学术

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Physical, Chemical and Cooking Qualities of Eggs as Affected by Five Methods of Home Preservation , ,

Published:1953-03 Issue:2 Volume:32 Page:275-284
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Nash Agnes Marie,Mayfield Helen L.,Odland Lura Mae

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/32/2/275/4403725/poultrysci32-0275.pdf

Reference13 articles.

1. Byerly, T. C., 1944. Report of U. S. Dept. Agr., Bureau of Animal Industry, Personal communication.

2. Stabilizing quality in shell eggs;Funk;U. S. Egg Poultry Mag.,1943

3. Preservation of eggs: V. Methods for determining yolk index;Gibbons;Canadian J. Res. F.,1947

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

5. Angel food cake from the thick and thin portions of egg white;Hunt;U. S. Egg Poultry Mag.,1932

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Changes of Vitamin B1Concentrations during Storage of Hen Eggs;LWT - Food Science and Technology;1997-05

2. Quality tests on hen eggs produced in laying batteries and in fold units;The Journal of Agricultural Science;1958-08

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