Protein Chemistry and Food Research-Reference-Cited by-同舟云学术

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Protein Chemistry and Food Research

Published:1961 Issue: Volume: Page:23-73
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Feeney Robert E.,Hill Robert M.

Publisher

Elsevier

Reference141 articles.

1. Preparation of the egg yolk protein, lipo-vitellin.;Alderton;Arch. Biochem.,1945

2. Direct crystallization of lysozyme from egg white and some crystalline salts of lysozyme.;Alderton;J. Biol. Chem.,1946

3. Identification of the bacteria-inhibiting iron-binding protein of egg white as conaflnimtn.;Alderton;Arch. Biochem.,1948

4. “Atomic Energy and Agriculture,”,1957

Cited by 3 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

1. Functional properties of proteins in foods: A survey;C R C Critical Reviews in Food Science and Nutrition;1976-04

2. Laboratory Methods for the Evaluation of Changes in Protein Quality;Newer Methods of Nutritional Biochemistry with Applications and Interpretations;1970

3. Fresh and Frozen Egg Yolk Protein Fractions: Emulsion Stabilizing Power, Viscosity, and Electrophoretic Patterns;Poultry Science;1969-01

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