THE RELATIONSHIP BETWEEN THE WATER TRANSFER AND THE PH OF EGG CONTENTS IN STORED EGGS

被引：4

作者：

DENTON, CA

TITUS, HW

机构：

来源：

关键词：

D O I：

10.3382/ps.0240135

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：135 / 138

页数：4

共 10 条

[1]

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Healy, DJ ;

Peter, AM .

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[3]

McNally Edmund H., 1943, POULTRY SCI, V22, P25

[4]

MORAN R, 1937, J SOC CHEM IND, V56, pT96

[5]

ROMANOFF AL, 1930, EXP ZOOL, V56, P451

[6]

SHARP PAUL F., 1931, U S EGG & POULTRY MAG, V37, P30

Sharp, PF .

[8] Increase in the pH of the white and yolk of hens' eggs [J].

Sharp, PF ;

Powell, CK .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1931, 23 :196-199

[9]

SHARP PF, 1931, US EGG POULTRY MAG, V37, P63

[10]

SMITH AJM, 1931, ANN REPT FOOD INVEST, P161