Performance of Egg White in the Presence of Yolk Fractions ,-Reference-Cited by-同舟云学术

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Performance of Egg White in the Presence of Yolk Fractions ,

Published:1972-03 Issue:2 Volume:51 Page:712-714
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Cunningham F.E.,Cotterill O.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/51/2/712/4329707/poultrysci51-0712.pdf

Reference10 articles.

1. Isolation of lysozyme from egg white;Alderton;J. Biol. Chem.,1945

2. Effect of pH and lipase treatment on yolk-contaminated egg white;Cotterill;Food Technol.,1963

3. Effect of chemical additives on yolk-contaminated liquid egg white;Cotterill;Poultry Sci.,1963

4. Improving yolk-contaminated egg white by heat treatments;Cotterill;Poultry Sci.,1965

5. Cunningham, F. E., 1963. Factors effecting the insolubilization of egg white proteins. Ph.D. Thesis, University of Missouri, Columbia.

Cited by 3 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. EGGS;Experimental Food Science;1990

2. Eggs as a source of protein;C R C Critical Reviews in Food Technology;1973-11

3. Yolk Inhibition of Lysozyme Activity in Egg White , ,;Poultry Science;1972-07

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