Fatty acid composition of the egg exterior structures of Gallus gallus
- 1 August 1970
- journal article
- Published by Elsevier in Comparative Biochemistry and Physiology
- Vol. 35 (3) , 751-755
- https://doi.org/10.1016/0010-406x(70)90994-1
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Factors Affecting the Quantity of Residual Albumen in EggsPoultry Science, 1970
- The Role of the Inner Shell Membrane in Bacterial Penetration of Chicken EggsPoultry Science, 1965
- A rapid low temperature method for preparation of methyl esters of fatty acidsJournal of Oil & Fat Industries, 1965
- The Relative Importance of Chicken Egg Exterior Structures in Resisting Bacterial PenetrationJournal of Food Science, 1963
- The Shell Membrane as a Barrier to Bacterial Penetration of EggsPoultry Science, 1958
- The Role of the Egg Shell and Shell Membranes in Restraining the Entry of MicroorganismsPoultry Science, 1956