Some Physical and Chemical Properties of Eggs from Hens of Five Different Stocks
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/44/2/529/4562423/poultrysci44-0529.pdf
Reference16 articles.
1. The nutrient content of eggs of five breeds of hen;Arroyave;Poultry Sci.,1957
2. Egg white lysozyme. 1. Relative lysozyme activity in fresh eggs having low and high interior quality;Cotterill;Poultry Sci.,1954
3. Factors affecting the yield of egg products from shell eggs;Cotterill;Proc. 12th World's Poultry Cong.,1962
4. Studies on the cholesterol content of eggs from various breeds and/or strains of chickens;Edwards;Poultry Sci.,1960
5. The influence of breed and/or strain on the fatty acid composition of egg lipids;Edwards;Poultry Sci.,1964
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2. Functional and gel characteristics of liquid whole egg as affected by pH alteration;Journal of Food Engineering;2000-09
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4. Preliminary Investigation on the Effect of Dietary Supplemental Biotin and Palm Kernel Oil on Blood, Liver and Kidney Lipids in Chicks;Archiv für Tierernaehrung;1992-01
5. Effects of Agricultural Practices on Poultry and Eggs;Nutritional Evaluation of Food Processing;1988
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