1. Direct crystallization of lysozyme from egg white and some crystalline salts of lysozyme.;Alderton;J. Biol. Chem.,1946
2. Isolation of lysozyme from egg white.;Alderton;J. Biol. Chem.,1945
3. Identification of the bacteria-inhibiting, iron-binding protein of egg white as conalbumin.;Alderton;Arch. Biochem.,1946
4. Relation of depot to egg yolk fat in laying hens.;Almquist;J. Biol. Chem.,1934
5. Über das verhalten von Enzymen im Hühnerei wahrend der Pebrütung. (The enzyme content of hen's eggs during incubation.;Ammon;Biochem. Z.,1935