Egg White Lysozyme 1.
Open Access
- 1 May 1954
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 33 (3) , 607-611
- https://doi.org/10.3382/ps.0330607
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
- Chemistry of Shell Egg Deterioration: The Egg White ProteinsPoultry Science, 1952
- Chemistry of Shell Egg Deterioration: Effect of Reducing AgentsPoultry Science, 1951
- Chemistry of Shell Egg Deterioration: The Deterioration of Separated ComponentsPoultry Science, 1951
- The Effect of Physical Treatments on Some Properties of Egg WhitePoultry Science, 1951
- The action of egg white lysozyme on ovomucoid and ovomucinBiochimica et Biophysica Acta, 1950
- The Nutrient Content of High and Low Quality Fresh Eggs.Poultry Science, 1947
- Differences Between High and Low Quality Fresh EggsPoultry Science, 1942
- Location of the Antienzyme in Egg WhiteIndustrial & Engineering Chemistry Analytical Edition, 1936
- Proteolysis in Stored EggsIndustrial & Engineering Chemistry, 1934
- The Solids Content of Egg WhitePoultry Science, 1933