Additional perspectives on analytical techniques and standardization: Cholesterol and fatty acid contents of eggs, tissues, and organs

Poultry Science

Volumn 88, Issue 2, 2009, Pages 249-250

  Elkin, R G ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GALLUS GALLUS;

CHOLESTEROL; FATTY ACID;

ANIMAL; CHICKEN; EGG; FOOD HANDLING; METHODOLOGY; NOTE; PHYSIOLOGY; STANDARD;

ANIMALS; CHICKENS; CHOLESTEROL; EGGS; FATTY ACIDS; FOOD TECHNOLOGY;

EID: 63249131327     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2008-00536     Document Type: Editorial

References (7)

1. American Egg Board. 1999. Pages 4.1-4.2 in Eggcyclopedia (unabridged). American Egg Board, Park Ridge, IL.
2. Elkin, R. G., and J. C. Rogler. 1990. Reduction of the cholesterol content of eggs by the oral administration of lovastatin to laying hens. J. Agric. Food Chem. 38: 1635-1641.
3. National Institute of Standards and Technology. 2008. SRM 1845-Cholesterol in Whole Egg Powder. https://srmors.nist.gov/view_cert.cfm?srm=1845; accessed Dec. 4, 2008.
4. Perry, J. A. 1981. Introduction to Analytical Gas Chromatography. Marcel Dekker, New York, NY.
5. Scanes, C. G. 2008. Editorial: Perspectives on analytical techniques and standardization. Poult. Sci. 87: 2175-2177.
6. USDA. 2008. National Nutrient Database for Standard Reference, Release 21. http://www.nal.usda.gov/fnic/foodcomp/Data/SR21/nutrlist/sr21w601.pdf Accessed December 4, 2008.
7. USDA/Economic Research Service. 2008. Food Availability (Per Capita) Data System: Eggs. http://www.ers.usda.gov/data/foodconsumption/FoodAvailSpreadsheets.htm#eggs Accessed Dec. 4, 2008.