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  1. 40500881080
    Subject(s):Egg [ avian ] Adulteration
    Cross Reference(s):See under Egg industry
    Language:English
    Type of Resource:CrossReference
    Series/Volume/Page:Series 4/Volume 5/Page 88
  2. 40500881090
    Subject(s):Egg [ avian ] Ageing and freshness
    Cross Reference(s):See also Deterioration
    Language:English
    Type of Resource:CrossReference
    Series/Volume/Page:Series 4/Volume 5/Page 88
  3. 40500881250
    Subject(s):Egg [ avian ] Allergy
    Cross Reference(s):See also Allergy, food
    See also Egg white
    Language:English
    Type of Resource:CrossReference
    Series/Volume/Page:Series 4/Volume 5/Page 88
  4. 40500881310
    Subject(s):Egg [ avian ] Bacteria and parasites
    Cross Reference(s):See also subheadings of Egg (Deterioration; Infection; Poisoning)
    Language:English
    Type of Resource:CrossReference
    Series/Volume/Page:Series 4/Volume 5/Page 88
  5. 40500881430
    Subject(s):Egg [ avian ] Chemistry
    Cross Reference(s):See also Egg white
    See also Egg yolk
    See also Ovalbumin
    See also Ovoglobulin
    See also Ovomucoid
    Language:English
    Type of Resource:CrossReference
    Series/Volume/Page:Series 4/Volume 5/Page 88
  6. 40500881640
    Subject(s):Egg [ avian ] Chemistry: Protids
    Cross Reference(s):See also Egg white
    See also Egg yolk
    See also Ovalbumin
    See also Ovoglobulin
    See also Ovomucoid
    Language:English
    Type of Resource:CrossReference
    Series/Volume/Page:Series 4/Volume 5/Page 88