Egg Protein Determination, Separation of Egg Yolk Proteins by Paper Electrophoresis
- 1 November 1957
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 5 (11) , 868-872
- https://doi.org/10.1021/jf60081a009
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Egg Proteins, Separation of Egg White Proteins by Paper ElectrophoresisJournal of Agricultural and Food Chemistry, 1956
- Preparation and molecular weight of lipovitellin from egg yolkArchives of Biochemistry and Biophysics, 1956
- The Distribution of Radioactive Phosphorus in the Electrophoretic Components of Egg Yolk Proteins ,Poultry Science, 1955
- Lipovitellin. 4. Chemical composition of the lipid and of the fractions removed by various treatmentsBiochemical Journal, 1953
- Lipovitellin. 2. The influence of water on the stability of lipovitellin and the effects of freezing and of dryingBiochemical Journal, 1952
- The relative rates of oxidation of lipovitellin and of its lipid constituentBiochemical Journal, 1951
- STUDIES OF THE COMPOSITION OF THE LIVETIN FRACTION OF THE YOLK OF HEN'S EGGS WITH THE USE OF ELECTROPHORETIC ANALYSISJournal of Biological Chemistry, 1949
- PREPARATION OF THE EGG YOLK LIPOPROTEIN, LIPOVITELLIN1945