The Amino Acid Content of Fresh and Stored Shell Eggs.

Author:

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

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference30 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. A gravi-metric method for the determination of methionine;Beach;J. Biol. Chem.,1942

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

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

5. Some chemical investigations of embryonic metabolism. IV. An investigation of the basic amino acids of the hen's egg during development;Calvery;J. Biol. Chem.,1929

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1. Development of a rapid method based on front face fluorescence spectroscopy for the monitoring of egg freshness: 1—evolution of thick and thin egg albumens;European Food Research and Technology;2006-01-13

2. References;Food Processing and Nutrition;1978

3. Eggs as a source of protein;C R C Critical Reviews in Food Technology;1973-11

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

5. Autoxidation of Turkey Lipids;Journal of Food Science;1964-09

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