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FREE AMINO-ACID COMPOSITION OF QUAIL'S EGGS AND CHANGES DURING STORAGE.

[In Japanese. / En japonais.]

Author(s) : SUGAWARA H., ITOH T., ADACHI S.

Type of article: Article

Summary

FREE AMINO-ACIDS WERE TITRATED BY CLHP. COMPARISON OF THE AMINO-ACID COMPOSITION AND CONTENT OF QUAIL'S AND HEN'S EGGS, FRESH OR STORED AT 278 AND 293 K (5 AND 20 DEG C) AT 81% RH OVER 60 DAYS. THE AMINO-ACID CONTENT OF ALBUMEN INCREASES WITH STORAGE TIME, THAT OF YOLK REMAINS STEADY. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-184568.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1984-2362
  • Languages: Japanese
  • Source: Nippon Chikusan Gakkai-Ho - vol. 54 - n. 10
  • Publication date: 1983

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