The relationship between the concentration of metals and the rate of liquefaction of thick egg white
- 1 July 1974
- journal article
- Published by Taylor & Francis in British Poultry Science
- Vol. 15 (4) , 369-373
- https://doi.org/10.1080/00071667408416120
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Changes in the composition of ovomucin during liquefaction of thick egg white: The effect of ionic strength and magnesium saltsJournal of the Science of Food and Agriculture, 1972
- RÉPARTITION DES ÉLECTROLYTES ET DU GLUCOSE DANS L'ŒUF CONSERVÉ SOUS 0 OU 2 P. 100 DE GAZ CARBONIQUEAnnales de Biologie Animale Biochimie Biophysique, 1971
- The mechanical properties of the thick white of the hen's eggBiochimica et Biophysica Acta, 1959
- Differences Between High and Low Quality Fresh EggsPoultry Science, 1942