Lakins, D G <br/><br/>
Comparison of quality attributes of shell eggs subjected to directional microwave technology.  [electronic resource] 

 -  Poultry science  Jun 2009 
 - 1257-65 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.3382/ps.2008-00273  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Color<br/>Consumer Behavior<br/>Egg Proteins--chemistry<br/>Egg Yolk--chemistry<br/>Eggs--standards<br/>Female<br/>Food Handling--methods<br/>Food-Processing Industry--methods<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Male<br/>Microwaves<br/>Vitelline Membrane--physiology<br/>Water--chemistry