DEGRADATION OF THE O-GLYCOSIDICALLY LINKED CARBOHYDRATE UNITS OF OVOMUCIN DURING EGG WHITE THINNING
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb06434.x/fullpdf
Reference24 articles.
1. EFFECTS OF SULPHYDRYL BLOCKING ON THE THINNING OF EGG WHITE
2. DETERMINATION OF SH- AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT
3. The mechanical properties of the thick white of the hen's egg
4. Egg White Lysozyme
5. Viscosimetric studies of alkaline degradation of ovomucin
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