Differences Between High and Low Quality Fresh Eggs
- 1 January 1942
- journal article
- Published by Elsevier in Poultry Science
- Vol. 21 (1) , 77-80
- https://doi.org/10.3382/ps.0210077
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Behavior of Ovomucin in the Liquefaction of Egg WhiteIndustrial & Engineering Chemistry, 1940
- Determination of small amounts of potassiumIndustrial & Engineering Chemistry Analytical Edition, 1938
- Histology of the oviduct of the fowl in relation to variations in the condition of the firm egg albumenThe Anatomical Record, 1938
- The Formation of the Chalazae and Inner Thin White in the Hen’s EggPoultry Science, 1938