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Volumn 85, Issue 8, 2005, Pages 107-109

Low resolution proton nuclear magnetic resonance spectroscopy: Application to determine the internal quality of intact eggs - Physico-chemical aspects;Niederauflösende Protonen-Kernresonanzspektroskopie: Anwendung zur Bestimmung der inneren Qualität von intakten Eiern - Physikalisch-chemische Aspekte

Author keywords

Egg storage; Internal egg quality; Low resolution proton nuclear magnetic resonance spectroscopy

Indexed keywords

EGG STORAGE; INTERNAL EGG QUALITY; LOW RESOLUTION PROTON NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

EID: 24144467787     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Review
Times cited : (1)

References (5)
  • 1
    • 0000251714 scopus 로고
    • The Haugh unit for measuring egg quality
    • HAUGH, R.R. (1937): The Haugh unit for measuring egg quality. US Poultry Magazine. 43: 552-555.
    • (1937) US Poultry Magazine , vol.43 , pp. 552-555
    • Haugh, R.R.1
  • 2
    • 0005671011 scopus 로고
    • Chemical related osmotic changes in egg albumen during storage
    • HEATH, J.L. (1977): Chemical related osmotic changes in egg albumen during storage. Poultry Science. 56: 822-828.
    • (1977) Poultry Science , vol.56 , pp. 822-828
    • Heath, J.L.1
  • 3
    • 0001524244 scopus 로고
    • The albumen index as a physical measurement of egg quality
    • HEIMAN, V., CARVER, J.S. (1936): The albumen index as a physical measurement of egg quality. Poultry Science 15: 141-148.
    • (1936) Poultry Science , vol.15 , pp. 141-148
    • Heiman, V.1    Carver, J.S.2
  • 4
    • 0344732457 scopus 로고
    • Sedimentation equilibrium study of the interaction between egg white lysozyme and ovomucin
    • MILLER, S.M., KATO, A. und NAKAI, S. (1982): Sedimentation equilibrium study of the interaction between egg white lysozyme and ovomucin. J. Agric. Food Chem. 30: 1127-1132.
    • (1982) J. Agric. Food Chem. , vol.30 , pp. 1127-1132
    • Miller, S.M.1    Kato, A.2    Nakai, S.3
  • 5
    • 0009535948 scopus 로고
    • Modification of ovalbumin in stored eggs detected by heat denaturation
    • SMITH, M.B. und BACK, J.F. (1965): Modification of ovalbumin in stored eggs detected by heat denaturation. Nature 793: 878-879.
    • (1965) Nature , vol.793 , pp. 878-879
    • Smith, M.B.1    Back, J.F.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.