Author:
Cotterill O.J.,Winter A.R.
Subject
Animal Science and Zoology,General Medicine
Reference19 articles.
1. Direct crystallization of lysozyme from egg white and some crystalline salts of lysozyme;Alderton;J. Biol. Chem.,1946
2. Influence of ammonia on egg white quality;Cotterill;Poultry Sci.,1954
3. Cotterill, O. J., A. W. Nordskog and A. F. Carlin, 1954. Rate of the non-bacteriological deterioration of egg white as a function of initial interior quality. Unpublished data.
4. Egg white lysozyme. 1. Relative lysozyme activity in fresh eggs having low and high interior quality;Cotterill;Poultry Sci.,1954
5. Egg white lysozyme. 2. The effect of thermostabilization;Cotterill;Poultry Sci.,1954
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