Art
J-GLOBAL ID:200902276492390736   Reference number:05A0407505

Microstructure of the Shell, Hard-boiled Albumen, and Yolk of an Ostrich Egg (Struthio camelus domesticus) in comparison with a White Leghorn Hen Egg

ダチョウ卵の卵殻,全熟卵の卵白および卵黄の組織構造-白色レグホーン種鶏卵との比較
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Material:
Volume: 38  Issue:Page: 155-162  Publication year: Apr. 20, 2005 
JST Material Number: Y0637A  ISSN: 1341-1535  Document type: Article
Article type: 短報  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Semi thesaurus term:
Thesaurus term/Semi thesaurus term
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On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.

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JST classification
Category name(code) classified by JST.
Eggs and egg products 
Reference (27):
  • DEEMING, D. C. Production, fertility and hatchability of ostrich (Struthio camelus) eggs on a farm in the United Kingdom. Brit. Soc. Anim. Sci. 1996, 63, 329-336
  • HARRIS, S. D. Nutritional analysis of cooked ostrich meat. J. Poult. Sci. 1994, 73, 138-143
  • 日比喜子. 加熱卵黄の性状と組織. 家政誌. 1979, 30, 307-311
  • 星野忠彦. 食品組織学. 1995, 143-146
  • JAMES, J. Histochemical protein staining methods. 1984, 11-13
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