THE EFFECT OF VARIATION OF pH UPON THE PROCESS OF HEAT DENATURATION OF EGG ALBUMIN
Open Access
- 1 July 1934
- journal article
- Published by Elsevier
- Vol. 105 (4) , 633-642
- https://doi.org/10.1016/s0021-9258(18)75496-3
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- The heat-inactivation of crystalline pepsin; the critical increment of the processBiochemical Journal, 1933
- The combination curves, hydrogen ion regulating power and equivalents of ovalbuminProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1932
- The denaturation of proteinsBiochemical Journal, 1930
- A COMPARISON OF THE TITRATION CURVES OF COAGULATED AND UNCOAGULATED EGG ALBUMINPublished by Elsevier ,1928
- Observations on the Crystallization of Animal ProteidsThe Journal of Physiology, 1898