Egg Proteins
- 1 January 1951
- book chapter
- Published by Elsevier in Advances in Protein Chemistry
- Vol. 6, 187-252
- https://doi.org/10.1016/s0065-3233(08)60504-5
Abstract
No abstract availableKeywords
This publication has 99 references indexed in Scilit:
- Phosvitin, the Principal Phosphoprotein of Egg YolkJournal of the American Chemical Society, 1949
- Electrophoretic Analysis of OvalbuminJournal of the American Chemical Society, 1949
- The Acid Hydrolysis of Egg Albumin. I. Kinetic StudiesJournal of the American Chemical Society, 1948
- Optical and Crystallographic Properties of Lysozyme ChlorideJournal of the American Chemical Society, 1946
- Preparation and Properties of Serum and Plasma Proteins. IV. A System for the Separation into Fractions of the Protein and Lipoprotein Components of Biological Tissues and Fluids1a,b,c,dJournal of the American Chemical Society, 1946
- Mixed Monolayers of Egg Albumin and Lauryl Sulfate1Journal of the American Chemical Society, 1945
- Monolayers of Egg Albumin on Concentrated Salt Solutions1Journal of the American Chemical Society, 1945
- The Apparent Shape of Protein MoleculesJournal of the American Chemical Society, 1939
- Jodometrische Titration von SH‐Gruppen; Mikromethode zur Bestimmung von Cystein und Methionin in ProteinenBerichte der deutschen chemischen Gesellschaft (A and B Series), 1939
- THE MOLECULAR WEIGHT OF EGG ALBUMIN. II. IN THE PRESENCE OF ELECTROLYTES1,2Journal of the American Chemical Society, 1930