An Electrophoretic Study of Chicken Egg Albumen
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/44/1/149/4463595/poultrysci44-0149.pdf
Reference30 articles.
1. Direct crystallization of lysozyme from egg white and some crystalline salts of lysozyme;Alderton;J. Biol. Chem.,1946
2. An electrophoretic study of egg white proteins of various birds;Bain;J. Biol. Chem.,1947
3. Comparative and complementary effects of heat treating and oiling shell eggs on their keeping quality;Bose;Poultry Sci.,1948
4. The fate of antitrypsin in egg white during storage and incubation;Cohen;Poultry Sci.,1955
5. Changes in ovomucin during egg storage;Conrad;Proc. World's Poultry Congr.,1939
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1. Eileiter und Ei vom Huhn Die Wechselbeziehungen von Morphologie und Funktion bei Gegenüberstellung von Sekretionsorgan und Sekretionsprodukt;Zentralblatt für Veterinärmedizin Reihe A;2010-05-13
2. The Nutritive Value of Eggs;Egg Science and Technology;1986
3. Eggs as a source of protein;C R C Critical Reviews in Food Technology;1973-11
4. Electrophoretic study of incubated infertile eggs;British Poultry Science;1973-03
5. The Relationship of the Lysozyme Fraction in Thick Egg White to Fertility and Hatchability of Eggs;Poultry Science;1970-07
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