Mechanisms of Shell Egg Deterioration: Comparisons of Chicken and Duck Eggs ,
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/36/4/891/4465255/poultrysci36-0891.pdf
Reference18 articles.
1. Direct crystallization of lysozyme from egg white and some crystalline salts of lysozyme;Alderton;J. Biol. Chem.,1946
2. Transmission of light by egg albumen;Almquist;Ind. Eng. Chem.,1934
3. The electrophoretic study of egg white proteins of various birds;Bain;J. Biol. Chem.,1947
4. Influence of ammonia on egg white quality;Cotterill;Poultry Sci.,1954
5. Egg white lysozyme. 3. The effect of pH on the lysozyme-ovomucin interaction;Cotterill;Poultry Sci.,1955
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1. Biochemistry of the Adélie Penguin: Studies on Egg and Blood Serum Proteins;Antarctic Research Series;2013-03-23
2. Protein-Protein Interactions;Biochemistry of Food Proteins;1992
3. Egg-white and blood-serum proteins functioning by noncovalent interactions: Studies by chemical modification and comparative biochemistry;Journal of Protein Chemistry;1988-12
4. In Vitro Studies On The Lysozyme-Ovomucin Complex;Poultry Science;1971-11
5. References;Natural Proteinase Inhibitors;1968
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