Stepwise Discriminant Analysis of Amino Acid Composition of Vitelline Membranes from Yolks Exhibiting Various Degrees of Mottling
Open Access
- 1 January 1975
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 54 (1) , 64-69
- https://doi.org/10.3382/ps.0540064
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Vitelline Membrane Chemical Composition in Natural and Induced Yolk MottlingPoultry Science, 1973
- Effect of Dry-Chilling on the Flavor of Fried ChickenPoultry Science, 1973
- A Survey of Egg Mottling and Other Quality Attributes in North Georgia FlocksPoultry Science, 1968
- Stepwise Discriminant Analysis of Gas Chromatographic Data as an Aid in Classifying the Flavor Quality of FoodsJournal of Food Science, 1968
- The vitelline membrane of the hen's egg: a chemical and electron microscopical studyJournal of Ultrastructure Research, 1963
- The Development and Structure of the Vitelline Membrane and Their Relationship to Yolk MottlingPoultry Science, 1961
- The Effect of Nicarbazin on Yolk QualityPoultry Science, 1958
- Biochemical and Weight Changes of Mottled Yolks in Eggs from Hens Fed NicarbazinPoultry Science, 1957
- The Origin and Structure of the Vitelline Membrane of the Domestic Fowl’s EggPoultry Science, 1943