Ashing of Egg Whites and Yolks and the Determination of Their Iron Content-Reference-Cited by-同舟云学术

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Ashing of Egg Whites and Yolks and the Determination of Their Iron Content

Published:1944-09 Issue:5 Volume:23 Page:437-440
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Bandemer Selma L.,Davidson J.A.,Schaible P.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/23/5/437/4299848/poultrysci23-0437.pdf

Reference2 articles.

1. A study of the o-phenanthroline method for the determination of iron;Bandemer;Ind. Eng. Chem., Anal. Ed.,1944

2. Report of methods committee on the determination of iron in cereal products;Sullivan;Cereal Chem.,1943

Cited by 5 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. A STUDY OF TURKEY EGG YOLK 1. COMPOSITION AND ELECTROPHORETIC SEPARATION OF COMPONENTS;Journal of Food Biochemistry;1978-07

2. Iron Content of Eggs;Journal of the American Dietetic Association;1956-07

3. Determination of Arsenic in Biological Materials;Analytical Chemistry;1954-03-22

4. Composition of Fresh and Storage Eggs from Hens Fed Cottonseed and Non-Cottonseed Rations.;Poultry Science;1946-09

5. The Iron Content of Whites and Yolks of Eggs from Hens Fed Various Iron Supplements;Poultry Science;1944-09

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