Problems of matching and techniques involved in producing standards are described in detail.On d\ue9crit ici en d\ue9tail les probl\ue8mes associ\ue9s \ue0 l?appariement et aux techniques qui sont vis\ue9es dans la production des normes.Peer reviewed: NoNRC publication: Ye
Hen egg was categorised by Baldwin in 1986 as a polyfunctional ingredient, as it can simultaneously ...
The scientific journal articles (n = 150) were examined to obtain instrumental egg color data publis...
Abstract: The fact that most of consumers according to polls and questionnaires in our country, valu...
Abstract FOR SOME YEARS poultry scientists have been engaged in nutrition studies on the effects o...
ABSTRACT A rapid, instrumental method of measuring egg yolk color for routine quality control is des...
The economics of egg marketing demand new and more equitable methods of distributing eggs and egg pr...
Egg yolk color is an important purchasing criterion for consumers (Esfahani-Mashhour et al., 2009) b...
The effect of varying combinations of irradiation treatment, freezing procedures and duration of sto...
Egg yolk cream is a sweet confectioned with egg yolk, sugar and water. The use of raw egg products i...
The W.A. Egg Marketing Board has decided to increase its egg yolk colour bonus from Id. to 3d. a doz...
National audienceThe aim of this paper is to focus on the mutual relationships between the evolution...
Protocol to prepare frozen egg yolks for use in a variety of laboratory tests (ELIZA, Hormone assay,...
Extension Circular 68-1424: Quality control of eggs and egg products; properties of egg such as comp...
Qualitative parameters of Japanese quail eggs are associated with the quality and individual eggshel...
none5The yolk pigmentation is considered one of the most important factor in the evaluation of egg q...
Hen egg was categorised by Baldwin in 1986 as a polyfunctional ingredient, as it can simultaneously ...
The scientific journal articles (n = 150) were examined to obtain instrumental egg color data publis...
Abstract: The fact that most of consumers according to polls and questionnaires in our country, valu...
Abstract FOR SOME YEARS poultry scientists have been engaged in nutrition studies on the effects o...
ABSTRACT A rapid, instrumental method of measuring egg yolk color for routine quality control is des...
The economics of egg marketing demand new and more equitable methods of distributing eggs and egg pr...
Egg yolk color is an important purchasing criterion for consumers (Esfahani-Mashhour et al., 2009) b...
The effect of varying combinations of irradiation treatment, freezing procedures and duration of sto...
Egg yolk cream is a sweet confectioned with egg yolk, sugar and water. The use of raw egg products i...
The W.A. Egg Marketing Board has decided to increase its egg yolk colour bonus from Id. to 3d. a doz...
National audienceThe aim of this paper is to focus on the mutual relationships between the evolution...
Protocol to prepare frozen egg yolks for use in a variety of laboratory tests (ELIZA, Hormone assay,...
Extension Circular 68-1424: Quality control of eggs and egg products; properties of egg such as comp...
Qualitative parameters of Japanese quail eggs are associated with the quality and individual eggshel...
none5The yolk pigmentation is considered one of the most important factor in the evaluation of egg q...
Hen egg was categorised by Baldwin in 1986 as a polyfunctional ingredient, as it can simultaneously ...
The scientific journal articles (n = 150) were examined to obtain instrumental egg color data publis...
Abstract: The fact that most of consumers according to polls and questionnaires in our country, valu...
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