Determination of incubator-reject eggs in egg products by means of the 3-hydroxybutyric acid content. 2. Levels of 3-HBA in different kinds of eggs and egg products and the development of 3-HBA during incubation

Cinetique de la formation de l'acide hydroxy-3-butyrique dans les oeufs et signification de cet acide comme critere de qualite et de fraicheur des oeufs et ovoproduits