Vitelline Membrane Chemical Composition in Natural and Induced Yolk Mottling
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/52/2/459/4389313/poultrysci52-0459.pdf
Reference17 articles.
1. Association of Official Agricultural Chemists, 1960. Official Methods of Analysis. 9th Edition, Washington, D. C.
2. The effect of nicarbazin on egg production and egg quality;Baker;Poultry Sci.,1957
3. Piperazine compounds and yolk discoloration;Beane;Poultry Sci.,1965
4. The vitelline membrane of the hen's egg: A chemical and electron microscopical study;Bellairs;J. Ultrastructure Res.,1963
5. Effect of certain physical factors on yolk mottling and albumen quality of eggs;Blackshear;Poultry Sci.,1967
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1. Effects of Long Term Storage on the Egg, Embryo and Chick;Avian Biology Research;2009-04
2. Effects of Egg Storage Material and Storage Period on Hatchability in Japanese Quail;Asian-Australasian Journal of Animal Sciences;2008-07-03
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4. A Review of Factors Influencing Pigmentation of Egg Yolks;World's Poultry Science Journal;1984-02-01
5. Proteins of the outer layer of the vitelline membrane of hen's eggs;Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology;1982-07
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