Yolk Inhibition of Lysozyme Activity in Egg White , ,-Reference-Cited by-同舟云学术

Yolk Inhibition of Lysozyme Activity in Egg White , ,

Published:1972-07 Issue:4 Volume:51 Page:1346-1353
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Galyean R.D.,Cotterill O.J.,Cunningham F.E.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/51/4/1346/4481109/poultrysci51-1346.pdf

Reference15 articles.

1. Equivalent pasteurization temperatures to kill salmonellae in liquid egg white at various pH levels;Cotterill;Poultry Sci.,1968

2. Effect of pH and lipase treatment on yolk-contaminated egg white;Cotterill;Food Tech.,1963

3. Cunningham, F. E., 1963. Factors effecting the insolubilization of egg white proteins. Ph.D. Thesis, University of Missouri library, Columbia, Missouri.

4. The influence of yolk on egg white lysozyme;Cunningham;Poultry Sci.,1971

5. Performance of egg white in the presence of yolk fractions;Cunningham;Poultry Sci.,1972

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