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Agricultural and Biological Chemistry Volume 34, 1970 - Issue 6
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Biological Chemistry

Studies on Changes in Stored Shell Eggs

Part V The Difference in the Chemical and Physicochemical Properties of Ovomucin(B) between the Thick and Thin White

Akio KatoLaboratory of Food Science and Technology, Department of Agricultural Chemistry, Faculty of Agriculture, Nagoya University, Nagoya
,
Ryo NakamuraLaboratory of Food Science and Technology, Department of Agricultural Chemistry, Faculty of Agriculture, Nagoya University, Nagoya
&
Yasushi SatoLaboratory of Food Science and Technology, Department of Agricultural Chemistry, Faculty of Agriculture, Nagoya University, Nagoya
Pages 854-859 | Received 20 Oct 1969, Published online: 09 Sep 2014

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D. V. Vadehra, K. R. Nath & Richard Forsythe. (1973) Eggs as a source of protein. C R C Critical Reviews in Food Technology 4:2, pages 193-309.
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Articles from other publishers (1)

Hedia Nasri, Henry van den Brand, Taha Najjar & Moncef Bouzouaia. (2019) Egg storage and breeder age impact on egg quality and embryo development. Journal of Animal Physiology and Animal Nutrition 104:1, pages 257-268.
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