Bibliography

1. USDA, Agricultural Statistics, U.S. Government Printing Office, Washington, D.C., 1961-1997.

2. W. J. Stadelman, and O. J. Cotterill, Egg Science and Technology, 3rd ed., AVI Publishing Westport, Conn., 1986.

3. USDA, "Composition of Foods, Dairy and Egg Products—Raw, Processed, Prepared," Agricultural Handbook 8.1, USDA ARS, U.S. Government Printing Office, Washington, D.C., 1976; revised, 1989.

4. USDA, Egg Grading Manual, USDA, AMS, Agriculture Handbook 75, U.S. Government Printing Office, Washington, D.C., 1983

5. E. C. Naber, "The Effect of Nutrition on the Composition of Eggs," Poultry Sci. 58, 518-528 (1979).

6. R. L. Adams et al., "Introduction of Omega-3 Polyunsaturated Fatty Acids into Eggs," Abstracts of Papers of Southern Poultry Science Society, Atlanta, Ga. (1989).

7. W. J. Stadelman and D. E. Pratt, "Factors Influencing Composition of the Hen's Egg," World's Poultry Sci. J. 45,247-266 (1989).

8. M. A. North, and D. D. Bell, Commercial Chicken Production Manual, 4th ed., Chapman & Hall, New York, 1990.

9. USDA, "Regulations Governing the Grading of Shell Eggs and United States Standards, Grades and Weight Class for Shell Eggs," USDA, AMS, Poultry Division, 7 CFR, Part 56, 1987.

10. R. G. Board and R. Fuller, Microbiology of the Avian Egg, Chapman and Hall, London.

11. W. J. Stadelman et al., "Pasteurization of Eggs in the Shell," Poultry Sci. 75, 1122-1125 (1996).

12. J. W. Koudele, and E. C. Heinsohn, 'The Egg Products Industry of the United States. I. Historical Highlights, 1900-1959," Kansas Agric. Exp. Station Bull. 423, 1960, pp. 1-48.

13. O. J. Cotterill and G. S. Geiger, "Egg Product Yield Trends from Shell Eggs," Poultry Sci. 56, 1027-1031 (1977).

14. USDA, "Regulations Governing the Inspection of Eggs and Egg Products," USDA, AMS, Poultry Division, 7 CFR, Part 59, 1984.

15. H. R. Ball, Jr., et al., "Functions and Shelflife of Ultrapas-teurized, Asceptically Packaged Whole Egg," Poultry Sci. (Suppl. 1), 63 (1985).

16. "The Liquid Egg (Pasteurization) Regulations 1963," Statutory Instruments, No. 1503, H. M. Stationery Office, London, 1963.

17. F. E. Cunningham, "Egg Product Pasteurization," in W. J. Stadelman and O. J. Cotterill, eds., Egg Science and Technology, 4th ed., Haworth Publishing, Binghamton, N. Y., 1995.

18. O. J. Cotterill, and J. L. Glauert, "Nutrient Values for Shell, Liquid/Frozen and Dehydrated Eggs Derived by Linear Regression Analysis and Conversion Factors," Poultry Sci. 58, 131-134 (1979).

19. Sheng-Chin Yang, and R. E. Baldwin, "Functional Properties of Eggs in Foods," in W. J. Stadelman and O. J. Cotterill, eds., Egg Science and Technology, 4th ed., Haworth Publishing, Binghamton, N. Y„ 1995.

20. W. J. Stadelman et al., Egg and Poultry Meat Processing, Ellis Horwood, Chichester, England, 1988.

21. U.S. Pat. 4,421,770 (Dec. 20, 1983), J. M. Wicker and F. E. Cunningham (to Kansas State University).

22. U.S. Pat. 4,537,788 (August 28, 1985), V. Proctor and F. E. Cunningham (to Kansas State University).

23. G. Zeidler, G. Pasin, and A. King, "Removing Cholesterol from Liquid Egg Yolk by Carbon Dioxide-Supercritical Fluid Extraction," in J. S. Sim and S. Nakai, eds., Egg Uses and Processing Technologies—New Developments, CAB International, Oxon, U.K.

24. E. Li-Chan et al., "Lysozyme Separation from Egg White by Cation Exchange Column Chromatography," J. Food Sci. 53, 425-427 (1986).

William J. Stadelman Purdue University West Lafayette, Indiana

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