In Vitro Studies On The Lysozyme-Ovomucin Complex
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/50/6/1824/4358918/poultrysci50-1824.pdf
Reference41 articles.
1. Direct crystallization of lysozyme from egg white and some crystalline salts of lysozyme;Alderton;J. Biol. Chem.,1946
2. Behavior of ovomucin in the liquefaction of egg white;Balls;Ind. Eng. Chem.,1940
3. The mechanical properties of the thick white of the hen’s egg;Brooks;Biochim. Biophys. Acta,,1959
4. The mechanical properties of the thick white of the hen’s egg. II;Brooks;The relation between rigidity and composition. Biochim. Biophys. Acta,,1961
5. Egg white lysozyme 1. Relative lysozyme activity in fresh eggs having low and high interior quality;Cotterill;Poultry Sci.,1954
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