The Amino Acid Content of Fresh and Stored Shell Eggs.

Author:

Evans Robert John,Butts Helen A.,Davidson J.A.,Bandemer Selma L.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference15 articles.

1. Comparative investigations concerning the content of tyrosine, glycocoll, and glutamic acid in fertilized hens' eggs at various periods of development;Abderhalden;Z. physiol. Chem.,1907

2. The amino acid yield from various animal and plant proteins after hydrolysis of the fat free tissue;Block;Arch. Biochem.,1943

3. The correlation of the amino-acid composition of proteins with their nutritive value;Block;Nut. Abst. and Rev.,1946

4. Biological value of proteins in relation to the essential amino acids which they contain. IV. The analysis of fifteen protein foods for the ten essentials;Edwards;J. Nutrition,1946

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1. Thinning of Thick Albumen in Shell Eggs—Changes in Ovomucin;Poultry Science;1971-03

2. Lipids and Fatty Acids in Fresh and Stored Shell Eggs;Poultry Science;1967-01

3. Ver�nderungen der freien Aminos�uren in Schaleneiern w�hrend der Lagerung;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1963

4. Factors Affecting Growth Response of Chicks to Dried Egg Yolk;Poultry Science;1962-07

5. The Nutrient Requirements for Egg Production;Comparative Nutrition of Man and Domestic Animals;1962

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