Author:
Hiidenhovi Jaakko,Ek-Kommonen Christine,Järvenpää Eila,Huopalahti Rainer,Ryhänen Eeva-Liisa
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference86 articles.
1. Li-Chan ECY, Kim H-O (2008) Structure and chemical composition of eggs. In: Mine Y (ed) Egg bioscience and biotechnology. Wiley, Hoboken, pp 1–95
2. Kato A, Nakamura R, Sato Y (1970) Studies on changes in stored shell eggs Part VI. Changes in the chemical composition of ovomucin during storage. Agric Biol Chem 34:1009–1013
3. Burley RW, Vadehra DV (1989) The albumen: chemistry. In: Burley RW, Vadehra DV (eds) The avian egg: chemistry and biology. Wiley, New York, pp 65–128
4. Hiidenhovi J (2007) Ovomucin. In: Huopalahti R, Lopez-Fandino R, Anton M, Schade R (eds) Bioactive egg compounds. Springer, Berlin, pp 60–68
5. Omana DA, Wang J, Wu J (2010) Ovomucin—a glycoprotein with promising potential. Trends Food Sci Technol 21:455–463
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献