THE HYDROGEN ION CONCENTRATIONS AND BASICITY OF EGG YOLK AND EGG WHITE-Reference-Cited by-同舟云学术

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THE HYDROGEN ION CONCENTRATIONS AND BASICITY OF EGG YOLK AND EGG WHITE

Published:1925-10-01 Issue:2 Volume:74 Page:363-368
ISSN:0002-9513
Container-title:American Journal of Physiology-Legacy Content
language:en
Short-container-title:American Journal of Physiology-Legacy Content

Author:

Healy Daniel J.¹,Peter Alfred M.¹

Affiliation:

1. From the Kentucky Agricultural Experiment Station, Lexington

Publisher

American Physiological Society

Subject

Physiology (medical)

Link

https://www.physiology.org/doi/pdf/10.1152/ajplegacy.1925.74.2.363

Cited by 29 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. Modified atmosphere packaging of eggs: Effects on the functional properties of albumen;Food Packaging and Shelf Life;2019-12

2. Influence of carbon dioxide on the activity of chicken egg white lysozyme;Poultry Science;2011-04

3. Determination of the CO2 mass diffusivity of egg components by finite element model inversion;Food Research International;2011-01

4. Der Unterschied in Osmotischer Konzentration zwischen Eigelb und Eiklar;Recueil des Travaux Chimiques des Pays-Bas;2010-09-03

5. Effects of the Storage in an Atomosphere of Carbon Dioxide on Ovomucin;Agricultural and Biological Chemistry;1972-06

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