Acylation of Egg White Proteins with Acetic Anhydride and Succinic Anhydride
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/61/6/1041/4461006/poultrysci61-1041.pdf
Reference32 articles.
1. Egg white catalase: 1. Catalatic reaction;Ball;Poultry Sci.,1971
2. Comparison of avian egg white conalbumins;Clark;J. Biol. Chem.,1963
3. Equivalent pasteurization temperatures to kill salmonellae in liquid egg white at various pH levels;Cotterill;Poultry Sci.,1968
4. Effect of pH and lipase treatment on yolk contaminated egg white;Cotterill;Food Technol.,1963
5. Egg white lysozyme. 3. The effect of pH on lysozymeovomucin interaction;Cotterill;Poultry Sci.,1955
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