THE VITAMIN-B6 CONTENT OF FRESH AND STORED SHELL EGGS

[1] CHELDELIN VH, 1942, U TEXAS PUB, V4237, P105

[2] THE AMINO ACID CONTENT OF FRESH AND STORED SHELL EGGS .2. ARGININE, HISTIDINE, LYSINE, METHIONINE, CYSTINE, TYROSINE, TRYPTOPHAN, PHENYLALANINE, AND PROLINE [J]. POULTRY SCIENCE, 1949, 28 (05) : 697 - 702

[3] THE AMINO ACID CONTENT OF FRESH AND STORED SHELL EGGS .1. LEUCINE, ISOLEUCINE, VALINE, GLYCINE, SERINE, THREONINE, ASPARTIC ACID, AND GLUTAMIC ACID [J]. POULTRY SCIENCE, 1949, 28 (05) : 691 - 696

[4] CHANGES IN EGG PROTEINS OCCURRING DURING COLD STORAGE OF SHELL EGGS [J]. POULTRY SCIENCE, 1949, 28 (02) : 206 - 214

[5] THE NIACIN CONTENT OF FRESH AND STORED SHELL EGGS [J]. POULTRY SCIENCE, 1951, 30 (01) : 132 - 135

[6] THE CHOLINE CONTENT OF FRESH AND STORED SHELL EGGS [J]. POULTRY SCIENCE, 1951, 30 (01) : 29 - 33

[7] McHenry EW, 1941, J BIOL CHEM, V138, P471

[8] OSER BL, 1948, ANN REV BIOCH, V17, P417

[9] RABINOWITZ JC, 1948, J BIOL CHEM, V176, P1157

[10] The anti-acrodynic properties of certain foods [J]. JOURNAL OF NUTRITION, 1939, 18 (01) : 99 - 104

[1] CHELDELIN VH, 1942, U TEXAS PUB, V4237, P105

[2] THE AMINO ACID CONTENT OF FRESH AND STORED SHELL EGGS .2. ARGININE, HISTIDINE, LYSINE, METHIONINE, CYSTINE, TYROSINE, TRYPTOPHAN, PHENYLALANINE, AND PROLINE [J]. POULTRY SCIENCE, 1949, 28 (05) : 697 - 702

[3] THE AMINO ACID CONTENT OF FRESH AND STORED SHELL EGGS .1. LEUCINE, ISOLEUCINE, VALINE, GLYCINE, SERINE, THREONINE, ASPARTIC ACID, AND GLUTAMIC ACID [J]. POULTRY SCIENCE, 1949, 28 (05) : 691 - 696

[4] CHANGES IN EGG PROTEINS OCCURRING DURING COLD STORAGE OF SHELL EGGS [J]. POULTRY SCIENCE, 1949, 28 (02) : 206 - 214

[5] THE NIACIN CONTENT OF FRESH AND STORED SHELL EGGS [J]. POULTRY SCIENCE, 1951, 30 (01) : 132 - 135

[6] THE CHOLINE CONTENT OF FRESH AND STORED SHELL EGGS [J]. POULTRY SCIENCE, 1951, 30 (01) : 29 - 33

[7] McHenry EW, 1941, J BIOL CHEM, V138, P471

[8] OSER BL, 1948, ANN REV BIOCH, V17, P417

[9] RABINOWITZ JC, 1948, J BIOL CHEM, V176, P1157

[10] The anti-acrodynic properties of certain foods [J]. JOURNAL OF NUTRITION, 1939, 18 (01) : 99 - 104