1. High temperature storage of spray-dried egg white. I. Whipping time and quality of angel cake;Baldwin;Poultry Sci.,1967
2. The effect of high temperature storage on the content of Salmonella on the functional properties of dried egg white;Banwart;Food Technol.,1956
3. The sulfhydryl groups of crystalline proteins. I. Some albumins, enzymes, and hemoglobins;Benesch;J. Biol. Chem.,1955
4. Stabilization of egg-white proteins to pasteurizing temperatures above 60° C;Cunningham;Food Technol.,1965
5. The metal-binding activity of conalbumin;Fraenkel-Conrat;Arch. Biochem.,1950