Proteomic analysis of egg white proteins during storage

Author:

Omana Dileep A.,Liang Yue,Kav Nat N. V.,Wu Jianping

Publisher

Wiley

Subject

Molecular Biology,Biochemistry

Reference48 articles.

1. Liquefaction of egg white;Almquist;US Egg Poult. Mag.,1932

2. Degradation of the O-glycosidically linked carbohydrate units of ovomucin during egg-white thinning;Kato;J. Food Sci.,1979

3. Changes in lysozyme during egg-white thinning;Kato;Agric. Biol. Chem.,1978

4. Delayed thinning of thick egg-white during storage in eggs produced by acidotic hens;Sauveur;Annal. De Biol. Anim. Biochim. Biophys.,1976

5. Thinning of thick egg-white - ultrastructural and histological evaluation;Solomon;Anatom. Histol. Embryo.- Zentral. Fur Veterinar. Reihe.,1976

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