The preservation of eggs

This publication has 12 references indexed in Scilit:

• Observations on the bacterial flora of the hen's egg, with a description of new species ofProteusandPseudomonascausing rots in eggs
  Epidemiology and Infection, 1938
• Handbuch der Eierkunde
  Published by Springer Nature ,1938
• A new species of micro-organism (Proteus melanovogenes) causing black rot in eggs
  Epidemiology and Infection, 1937
• Proteolysis in Stored Eggs
  Industrial & Engineering Chemistry, 1934
• The Relations Between Yolk and White in the Hen’s Egg
  Journal of Experimental Biology, 1931
• Neue quantitative Bestimmung von Cholesterin und Lecithin und ihre Anwendung in der Lebensmittelchemie, insbesondere zur Beurteilung eihaltiger Erzeugnisse
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1930
• ACHROMOBACTER PEROLENS (n.sp.) THE CAUSE OF “MUSTINESS” IN EGGS
  Immunology & Cell Biology, 1927
• The Effect of Chemical Preservation of Eggs upon the Stability of their Vitamin Contents
  Biochemical Journal, 1926
• The composition and decomposition of eggs
  The Analyst, 1924
• Determination of Loosely Bound Nitrogen as Ammonia in Eggs.
  Journal of Industrial & Engineering Chemistry, 1918