Egg White Lysozyme 1.
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/33/3/607/4324165/poultrysci33-0607.pdf
Reference28 articles.
1. Direct crystallization of lysozyme from egg white and some crystalline salts of lysozyme;Alderton;J. Biol. Chem.,1946
2. Isolation of lysozyme from egg white;Alderton;J. Biol. Chem.,1945
3. Liquefaction of egg whites;Almquist;U. S. Egg Poultry Mag.,1932
4. The solids content of egg white;Almquist;Poultry Sci.,1933
5. An electrophoretic study of egg white proteins of various birds;Bain;J. Biol. Chem.,1947
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1. The chemistry of lysozyme and its use as a food preservative and a pharmaceutical;C R C Critical Reviews in Food Science and Nutrition;1988-01
2. Effects of Agricultural Practices on Poultry and Eggs;Nutritional Evaluation of Food Processing;1988
3. Effects of dietary maize solubles and minerals on albumen quality of fresh and stored brown-shelled eggs;Animal Feed Science and Technology;1983-05
4. Quality Characteristics of Eggs From Different Strains of Hens as Related to Time of Oviposition;Poultry Science;1982-05
5. Genetic Variation in the Chemical Composition of the Egg;Poultry Science;1979-05
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