Relating Quality Characteristics of Aged Eggs and Fresh Eggs to Vitelline Membrane Strength as Determined by a Texture Analyzer
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/79/8/1189/8203458/poultrysci79-1189.pdf
Reference23 articles.
1. The vitelline membrane of the hens egg: A chemical and electron microscopic study;Bellairs;J. Ultrastruct. Res.,1963
2. Chemical and physical characterization of ovomucin, a sulfated glycoprotein complex from chicken eggs;Donovan;Biochim. Biophys. Acta,1970
3. Incredible egg prices boost the spirits and plans of producers;Egg Industry,1997
4. Studies of the kinetics and mechanisms of yolk deterioration in shell eggs;Feeney;Poultry Sci.,1956
5. The relation of the yolk index determined in natural position to the yolk index as determined after separating the yolk from the albumen;Funk;Poultry Sci.,1948
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