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British Poultry Science Volume 15, 1974 - Issue 4
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Original Articles

The relationship between the concentration of metals and the rate of liquefaction of thick egg white

J. B. Monsey Agricultural Research Council, Food Research Institute, Colney Lane, Norwich, Norfolk, NOR 70F, England
&
D. S. Robinson Agricultural Research Council, Food Research Institute, Colney Lane, Norwich, Norfolk, NOR 70F, England
Pages 369-373 | Received 12 Sep 1973, Published online: 08 Nov 2007
 
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Synopsis

The thick white fraction of eggs obtained from mature hens contains less magnesium and liquefies more rapidly than the corresponding thick white gels obtained from eggs laid by young hens.

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