CHEMISTRY OF SHELL EGG DETERIORATION - EFFECT OF REDUCING AGENTS

被引：36

作者：

MACDONNELL, LR

LINEWEAVER, H

FEENEY, RE

机构：

来源：

关键词：

D O I：

10.3382/ps.0300856

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：856 / 863

页数：8

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[3] Behavior of ovomucin in the liquefaction of egg white [J].

Balls, AK ;

Hoover, SR .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1940, 32 :594-596

FEENEY, RE ;

SILVA, RB ;

MACDONNELL, LR .

[5]

Gibbons N. E., 1947, CANADIAN JOUR RES SECT F TECHNOL, V25, P18

[6]

Goddard DR, 1934, J BIOL CHEM, V106, P605

[7]

HEIMAN V, 1936, US EGG POULT MAG, V42, P426

[8]

HOOVER SR, 1940, THESIS GEORGETOWN U

[9]

LORENZ FW, 1934, US EGG POULTRY MAG, V40, P30

[10]

MacDONNELL L. R., 1950, FOOD INDUST, V22, P273