Changes in the composition of ovomucin during liquefaction of thick egg white
- 1 January 1972
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 23 (1) , 29-38
- https://doi.org/10.1002/jsfa.2740230105
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- The role of polyribosomes in the biosynthesis of glycoproteinBiochemical Journal, 1969
- Rheological characteristics of processed whole eggInternational Journal of Food Science & Technology, 1969
- Polypeptide Chain Structure of Rabbit Immunoglobulins. I. γG-Immunoglobulin*Biochemistry, 1966
- The mechanical properties of the thick white of the hen's eggBiochimica et Biophysica Acta, 1961
- The mechanical properties of the thick white of the hen's eggBiochimica et Biophysica Acta, 1959
- Egg White LysozymePoultry Science, 1955
- The action of egg white lysozyme on ovomucoid and ovomucinBiochimica et Biophysica Acta, 1950