1. The monomolecular surface film method for determining small quantities of yolk or fat in egg albumen;Bergquist;Food Technol.,1956
2. α-Amylase in whole egg and its sensitivity to pasteurization temperature;Brooks;J. Hyg. Camb.,1962
3. Egg Science and Technology;Cunningham,1973
4. Stabilization of egg white proteins to pasteurizing temperatures above 60 C;Cunningham;Food Technol.,1965
5. FAO/WHO, 1971. Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission, 9th session, FAO/WHO.