Effect of different concentrations of calcium chloride and potassium chloride on egg white proteins during isoelectric precipitation of ovomucin
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/88/10/2224/4467956/poultrysci88-2224.pdf
Reference30 articles.
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2. The mechanical properties of the thick white of the hen’s egg;Brooks;Biochim. Biophys. Acta,1959
3. The mechanical properties of the thick white of the hen’s egg. II. The relation between rigidity and composition;Brooks;Biochim. Biophys. Acta,1961
4. Egg white lysozyme. 3. The effect of pH on the 1ysozyme-ovomucin interaction;Cotterill;Poult. Sci.,1955
5. Amino acids, peptides, and proteins;Damodaran,1996
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