Factors Affecting the Percentage of Certain Proteins in Egg White
- 1 April 1952
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 46 (4) , 531-537
- https://doi.org/10.1093/jn/46.4.531
Abstract
The percentages of the proteins in chicken egg white, as determined electrophoretically, are influenced by the nature and quality of the dietary protein of the laying hen, as well as by genetical differences in lineage.Keywords
This publication has 6 references indexed in Scilit:
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- EGG WHITE PROTEINSPublished by Elsevier ,1950
- EGG WHITE PROTEINS .1. ELECTROPHORETIC STUDIES ON WHOLE WHITE1950
- A Suitable Current Stabilizer for the Tiselius Apparatus.Experimental Biology and Medicine, 1947
- THE METHIONINE AND CYSTINE CONTENT OF HEN'S EGGSJournal of Biological Chemistry, 1947
- An Electrophoretic Study of the Proteins of Egg WhiteJournal of the American Chemical Society, 1940