COMPOSITION AND FUNCTIONAL PROPERTIES OF MOTTLED YOLKS

被引：8

作者：

CUNNINGHAM, FE ^{[1
]}

机构：

[1] UNIV KANSAS,DEPT DAIRY & POULTRY SCI,KANSAS CITY,KS 66103

来源：

POULTRY SCIENCE | 1976年 / 55卷 / 03期

关键词：

D O I：

10.3382/ps.0550994

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：994 / 998

页数：5

共 22 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

[2] EFFECT OF COTTONSEED PRODUCTS AND SELECTED FEED ADDITIVES ON EGG YOLK DISCOLORATION [J].

BERRY, JG ;

NEWELL, GW ;

HOLDER, DP ;

ODELL, GV ;

BEE, DE .

POULTRY SCIENCE, 1968, 47 (03) :783-&

[3] A SURVEY OF EGG MOTTLING AND OTHER QUALITY ATTRIBUTES IN NORTH GEORGIA FLOCKS [J].

BLACKSHEAR, CD ;

MAY, KN ;

NOLES, RK .

POULTRY SCIENCE, 1968, 47 (02) :625-+

[4] VITELLINE MEMBRANE CHEMICAL COMPOSITION IN NATURAL AND INDUCED YOLK MOTTLING [J].

BRITTON, WM .

POULTRY SCIENCE, 1973, 52 (02) :459-464

[5] REVIEW OF FACTS INFLUENCING EGG-YOLK MOTTLING [J].

CUNNIGHAM, FE ;

SANFORD, PE .

WORLDS POULTRY SCIENCE JOURNAL, 1974, 30 (02) :103-114

[6] VISCOSITY AND FUNCTIONAL ABILITY OF DILUTED EGG-YOLK [J].

CUNNINGHAM, FE .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (10) :615-+

[7]

CUNNINGHAM FE, 1973, FEEDSTUFFS, V45, P27

[8] REVIEW OF FACTORS AFFECTING EMULSIFYING CHARACTERISTICS OF HENS EGG-YOLK [J].

CUNNINGHAM, FE ;

VARADARAJULA, P .

WORLDS POULTRY SCIENCE JOURNAL, 1973, 29 (02) :132-140

[9] ELECTROPHORETIC STUDY OF FRESH, HEATED, SPRAY-DRIED, AND SONICATED EGG-YOLK [J].

CUNNINGHAM, FE ;

VARADARAJULU, P .

POULTRY SCIENCE, 1973, 52 (01) :365-369

[10] DEVELOPMENT AND STRUCTURE OF VITELLINE MEMBRANE AND THEIR RELATIONSHIP TO YOLK MOTTLING [J].

DORAN, BM ;

MUELLER, WJ .

POULTRY SCIENCE, 1961, 40 (02) :474-&

← 1 2 3 →