Properties and Food Uses of Duck Eggs ,
Open Access
- 1 November 1960
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 39 (6) , 1473-1478
- https://doi.org/10.3382/ps.0391473
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The Flavoprotein-Apoprotein System of Egg WhiteJournal of Biological Chemistry, 1959
- Mechanisms of Shell Egg Deterioration: Comparisons of Chicken and Duck Eggs ,Poultry Science, 1957
- Proteins of chicken, duck, and turkey egg whiteBiochimica et Biophysica Acta, 1954
- Yolk Measurements Used as an Indication of Temperature Deterioration of EggsPoultry Science, 1952