Some Characteristics of the Ovomucin Gel of Egg White
Open Access
- 1 January 1943
- journal article
- Published by Elsevier in Poultry Science
- Vol. 22 (1) , 25-29
- https://doi.org/10.3382/ps.0220025
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Behavior of Ovomucin in the Liquefaction of Egg WhiteIndustrial & Engineering Chemistry, 1940
- Relative Amount of Mucin in Thick and in Thin Egg WhiteExperimental Biology and Medicine, 1933
- Measurement of deterioration in the stored hen's eggHilgardia, 1931
- Effect of carbon dioxide on pH of albumen in the developing eggJournal of Experimental Zoology, 1930
- THE HYDROGEN ION CONCENTRATIONS AND BASICITY OF EGG YOLK AND EGG WHITEAmerican Journal of Physiology-Legacy Content, 1925