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Original Articles

The correlation between height of thick albumen, yolk diameter, shape index and the position of the yolk after storage

Pages 1-6 | Received 23 Jun 1970, Published online: 08 Nov 2007

References

  • Almquist , H. J. and Lorenz , F. W. 1932 . Liquefaction of egg white . U.S. Egg Poult. Mag. , 38 : 20 – 23 .
  • Brant , A. W. and Sanborn , L. D. 1963 . Some factors affecting broken out yolk position . Poult: Sci. , 42 : 227 – 231 .
  • Cotterill , O. J. and Winter , A. R. 1955 . Egg white lysozyme. 3. The effect of pH on the lysozyme‐ovomucin interaction . Poult. Sci. , 34 : 679 – 686 .
  • Hawthorne , J. R. 1950 . The action of egg white lysozyme on ovomucoid arid ovomucin . Biochim. biophys. Acta , 6 : 28 – 35 .
  • Schoorl , P. 1965 . De plaats de dooier in het ei bij het bewaren . Veeteelt en Zuivelber , 8 : 237 – 240 .
  • Shenstone , F. 1968 . “ The gross composition, chemistry and physico‐chemical basis of organisation of th eyolk and white ” . In Egg Quality: A Study of the Hen's Egg , 26 – 58 . Oliver and Boyd : Edit. Carter, T. C. Edinburgh .
  • Wesley , R. L. and Stadelman , W. J. 1959 . Measurement of interior egg quality . Poult. Sci. , 38 : 474 – 481 .

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