Lysozymes in Eggs and Plasma from Chicken, Duck and Goose: Choice and Use of mAbs to Detect Adulterants in "Foie Gras"
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb06168.x/fullpdf
Reference27 articles.
1. Chemical Studies on the Enzymatic Specificity of Goose Egg White Lysozyme
2. Multiple genes for lysozyme in birds
3. An improved, rapid, ELISA technique for detection of pork in meat products
4. Gel Electrophoresis: A Qualitative Method for Detection of Duck and Goose Liver in Canned Foie Gras
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3. Capillary electrophoresis-mass spectrometry of basic proteins using a new physically adsorbed polymer coating. Some applications in food analysis;ELECTROPHORESIS;2004-07
4. Quantitation of Mule Duck in Goose Foie Gras Using TaqMan Real-Time Polymerase Chain Reaction;Journal of Agricultural and Food Chemistry;2004-02-27
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