Yolk Position in Hard Cooked Eggs as Related to Heredity, Age and Cooking Position
Open Access
- 1 March 1975
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 54 (2) , 546-552
- https://doi.org/10.3382/ps.0540546
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- The Influence of Quantity of Thick Albumen on Internal Egg Quality MeasurementsPoultry Science, 1970
- Peelability of Hard-cooked EggsPoultry Science, 1969
- The Effects of Some Acidic and Alkaline Atmospheres on the Changes in pH and Haugh Units in Chicken EggsPoultry Science, 1967
- Some Factors Affecting Broken-out Yolk PositionPoultry Science, 1963
- Some Factors Affecting Components of Eggs from Adult HensPoultry Science, 1960
- Strain Differences in Egg Shell Mottling, Internal Quality, Shell Thickness, Specific Gravity, and the Interrelationships Between These FactorsPoultry Science, 1958