A Comparison of Different Methods of Preserving Shell Eggs-Reference-Cited by-同舟云学术

A Comparison of Different Methods of Preserving Shell Eggs

Published:1963-07 Issue:4 Volume:42 Page:815-824
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Hard Margaret M.,Spencer John V.,Locke Ruth S.,George Mary H.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/42/4/815/4526217/poultrysci42-0815.pdf

Reference11 articles.

1. Shell treatment of eggs by oiling. I. Effect of time between production and oiling on interior quality of stored eggs;Evans;U. S. Egg Poultry Mag.,1942

2. Pasteurization of shell eggs;Funk;Missouri Agri. Expt. Sta. Res. Bul.,1963

3. The effect of season, age, and storage conditions on the flavor of eggs and products made using eggs;Harns;Poultry Sci.,1954

4. Shell eggs;Jordan;Quality and properties as affected by temperature and length of storage. Indiana Agric. Expt. Sta. Bul.,1954

5. Oil-protected eggs;Mailman;U. S. Egg Poultry Mag.,1944

Cited by 7 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. Egg and egg product flavor;Journal of Agricultural and Food Chemistry;1982-01

2. SENSORY ATTRIBUTES OF COMMERCIAL EGG SUBSTITUTES;Journal of Food Science;1977-07

3. Yolk Position in Hard Cooked Eggs as Related to Heredity, Age and Cooking Position;Poultry Science;1975-03

4. Effect of Waste Management and Egg Processing on the Flavor of Cooked Eggs;Poultry Science;1973-05

5. Factors Affecting Flavor of Poultry Meat and Eggs;World's Poultry Science Journal;1969-10-01