Comparative study on the characteristics of egg shells of some bird species

Bulletin of the Chemical Society of Ethiopia

Volumn 23, Issue 2, 2009, Pages 159-166

  Adeyeye, E I ^a  

^a UNIVERSITY OF ADO EKITI   (Nigeria)

Author keywords

Bird species; Chemical composition; Egg shell samples

Indexed keywords

EID: 71949118881     PISSN: 10113924     EISSN: None     Source Type: Journal    
DOI: 10.4314/bcse.v23i2.44957     Document Type: Article

References (26)

1. ADAS, Consulting Ltd., UK Utilisation of egg shell waste from UK egg processing and hatchery establishments, Paper prepared for Jones, D.; Pigs, Eggs and Poultry Division, DEFRA, Whitehall Place East, London; 2002; pp 1-4 (www.defra.gov. uk).
2. Ihekoronye, A. I.; Ngoddy, P. O. Intergraded Food Science and Technology for the Tropics. Macmillan Publishers: London and Basingstoke; 1985; pp 360-364.
3. A. O. A. C. Official Methods of Analysis, 18th ed., Association of Analytical Chemists: Washington DC; 2005.
4. Pearson, D.; Chemical Analysis of Foods, 7th ed., Churchill Livingstone: London; 1976; pp 7-11.
5. Greenfield, H.; Southgate, D. A. T. Food Composition Data-production, Management and Use, 2nd ed., F. A. O.: Rome; 2003; pp 223-224.
6. Kilgour, O. F. G.; Matering Nutrition, Macmillan Education: London; 1987; pp 86-104.
7. Varian Techtron Basic Atomic Spectroscopy-Modern Introduction, Dominican Press: Victoria; 1975; pp 104-106.
8. Adeyeye, E. I. Tropical Science 2005, 45, 141.
9. F. A. O./W. H. O. Protein Quality Evaluation, Report of Joint FAO/WHO Expert Consultation, FAO Food Nutrition paper 51, FAO/WHO: Rome; 1991; pp 4-66.
10. FAO/WHO. Energy and Protein Requirements, Medical Report Series No. 522, FAO/WHO: Geneva; 1973; pp 1-118.
11. Alsmeyer, R. H.; Cunningham, A. E.; Happich, M. L. Food Technol. 1974, 28, 34.
12. Olaofe, O.; Akintayo, E. T. J. Technoscience 2000, 4, 49.
13. Skoog, D. A.; West, D. M.; Holler, F. J.; Crouch, S. R. Fundamentals of Analytical Chemistry, 8th ed., Thompson (Brooks/Cole): Bangalore; 2004; pp 142-174.
14. Kear, J. J. Wildl. Mgmt. 1965, 29, 523.
15. Adeyeye, E. I. Int. J. Food Sci. Nutr. 2002, 53, 189.
16. Daouda Is-Haquou, A. H. Cahiers Agric. 1995, 4, 444.
17. Davis, J., Dickerson J. Nutrient Content of Food Portions, Royal Society of Chemistry: Cambridge; 1991; pp 1-61.
18. Adeyeye, E. I. J. Chem. Soc. Nig. 2005, 30, 145.
19. Adeyeye, E. I. Int. J. Food Sci. Nutr. 2008, 59, 699.
20. Adeyeye, E. I. Orient. J. Chem. 2004, 20, 471.
21. Adeyeye, E. I. Bull. Chem. Soc. Ethiop. 2008, 22, 11.
22. Mendoza, C. Int. J. Food Sci. Technol. 2002, 37, 759
23. Sandstrom, B.; Almgren, A.; Kivisto, B.; Cederblad, A. J. Nutr. 1989, 119, 48.
24. Bingham, S. Dictionary of Nutrition, Barrie and Jenkins: London; 1977; pp 21-24.
25. Froning, G. W.; Bergquist, D. Poultry Science 1990, 69, 2051.
26. Deshmukh, A. C.; Patterson, P. H. Poultry Science 1997, 76, 1220.