Egg (food) (Simple English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Egg (food)" in Simple English language version.

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acs.org

Nimalaratne, Chamila; Wu, Jianping; Schieber, Andreas (2013). Egg Yolk Carotenoids: Composition, Analysis, and Effects of Processing on Their Stability. ACS Symposium Series. Vol. 1134. pp. 219–225. doi:10.1021/bk-2013-1134.ch018. ISBN 9780841227781. Retrieved 2021-06-29. {{cite book}}: |website= ignored (help)

Nimalaratne, Chamila; Wu, Jianping; Schieber, Andreas (2013). Egg Yolk Carotenoids: Composition, Analysis, and Effects of Processing on Their Stability. ACS Symposium Series. Vol. 1134. pp. 219–225. doi:10.1021/bk-2013-1134.ch018. ISBN 9780841227781. Retrieved 2021-06-29. {{cite book}}: |website= ignored (help)

Evenepoel P. et al 1998. Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques. Journal of Nutrition. 128 (10) 1716-1722. abstract

"Information on chicken breeds" (PDF). Archived from the original (PDF) on 2012-02-14. Retrieved 2008-06-12.

"Information on chicken breeds" (PDF). Archived from the original (PDF) on 2012-02-14. Retrieved 2008-06-12.