The Influence of Yolk on Egg White Lysozyme , ,
Open Access
- 1 July 1971
- journal article
- Published by Elsevier in Poultry Science
- Vol. 50 (4) , 1013-1016
- https://doi.org/10.3382/ps.0501013
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Improving Yolk-Contaminated Egg White by Heat TreatmentsPoultry Science, 1965
- The Determination of Equilibrium Constants from Transport Data on Rapidly Reacting Systems of the Type A + B ⇌ CThe Journal of Physical Chemistry, 1964
- Effect of Centrifuging Yolk-Contaminated Liquid Egg White on Functional PerformancePoultry Science, 1964
- Effect of Chemical Additives on Yolk-Contaminated Liquid Egg WhitePoultry Science, 1963
- Use of DEAE-cellulose in the separation of proteins from egg white and other biological materialsJournal of Chromatography A, 1960
- Egg Proteins, Separation of Egg White Proteins by Paper ElectrophoresisJournal of Agricultural and Food Chemistry, 1956
- The interaction of conalbumin and lysozymeArchives of Biochemistry and Biophysics, 1956
- Egg White LysozymePoultry Science, 1955
- Reversible association processes of globular proteins. II. Electrostatic complexes of plasma albumin and lysozymeArchives of Biochemistry and Biophysics, 1953
- The action of egg white lysozyme on ovomucoid and ovomucinBiochimica et Biophysica Acta, 1950