An Evaluation of the AOAC Method of Yolk Color Analysis
Open Access
- 1 May 1980
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 59 (5) , 1059-1066
- https://doi.org/10.3382/ps.0591059
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Yolk Color, Candled Egg Grade and Xanthophyll Availability From Dietary Natural Pigmenting Ingredients ,Poultry Science, 1975
- The ‘Roche Yolk Colour Fan‘—An Instrument for Measuring Yolk ColourPoultry Science, 1969
- Effects of Different Levels of Dehydrated Alfalfa Meal in Practical Rations of Laying Hens on the Pigmentation of Egg Yolk, Their Influence in the Utilization of Red Xanthophylls (Capsantin and Capsorrubin)Poultry Science, 1968
- XANTHOPHYLL, THE PRINCIPAL NATURAL YELLOW PIGMENT OF THE EGG YOLK, BODY FAT, AND BLOOD SERUM OF THE HEN. THE PHYSIOLOGICAL RELATION OF THE PIGMENT TO THE XANTHOPHYLL OF PLANTSJournal of Biological Chemistry, 1915