Yolk Color, Candled Egg Grade and Xanthophyll Availability From Dietary Natural Pigmenting Ingredients ,-Reference-Cited by-同舟云学术

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Yolk Color, Candled Egg Grade and Xanthophyll Availability From Dietary Natural Pigmenting Ingredients ,

Published:1975-07 Issue:4 Volume:54 Page:1094-1101
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Fry Jack L.,Harms R.H.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/54/4/1094/4338679/poultrysci54-1094.pdf

Reference4 articles.

1. Computer calculation of poultry and egg pigmentation data;Fry;Food Technol.,1971

2. The relationship of yolk pigmentation to candled grade;Hinton;Poultry Sci.,1973

3. Studies of egg yolk pigmentation;Scott;Poultry Sci.,1968

4. United States Department of Agriculture, 1972. Egg Grading Manual. Agriculture Handbook No. 75.

Cited by 8 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. The Chemistry of Eggs and Egg Products;Egg Science and Technology;1986

2. The Influence of Different Xanthophyll-Containing Feedstuffs on Pigmentation of Broilers Reared in Open and Windowless Houses;Poultry Science;1985-05

3. Evaluation of Waste Activated Sludge (Citrus) as a Source of Xanthophyll Pigment for Laying Hens and Broilers;Poultry Science;1982-03

4. Xanthophyll Bioavailability in Dehydrated Turf Grass;Poultry Science;1981-01

5. OXYCAROTENOIDS IN POULTRY FEEDS;Carotenoids as Colorants and Vitamin A Precursors;1981

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