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DISTRIBUTION OF PROTEINS IN FRESH AND STORED SHELL EGGS
被引:19
作者
:
EVANS, RJ
论文数:
0
引用数:
0
h-index:
0
EVANS, RJ
DAVIDSON, JA
论文数:
0
引用数:
0
h-index:
0
DAVIDSON, JA
BAUER, DH
论文数:
0
引用数:
0
h-index:
0
BAUER, DH
BANDEMER, SL
论文数:
0
引用数:
0
h-index:
0
BANDEMER, SL
机构
:
来源
:
POULTRY SCIENCE
|
1958年
/ 37卷
/ 01期
关键词
:
D O I
:
10.3382/ps.0370081
中图分类号
:
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
:
0905 ;
摘要
:
引用
收藏
页码:81 / 89
页数:9
相关论文
共 25 条
[1]
Almquist H. J., 1932, US EGG POULTRY MAG, V38, P20
[2]
BANDEMER SL, 1957, UNPUB SEASONAL VARIA
[3]
Block R.J., 2016, MANUAL PAPER CHROMAT
[4]
THE NUTRIENT CONTENT OF HIGH AND LOW QUALITY FRESH EGGS .1. TOTAL SOLIDS, TOTAL NITROGEN, 1(-) AND TRYPTOPHANE
CHARKEY, LW
论文数:
0
引用数:
0
h-index:
0
CHARKEY, LW
DYAR, E
论文数:
0
引用数:
0
h-index:
0
DYAR, E
WILGUS, HS
论文数:
0
引用数:
0
h-index:
0
WILGUS, HS
[J].
POULTRY SCIENCE,
1947,
26
(06)
: 626
-
631
[5]
THE FATE OF ANTITRYPSIN IN EGG WHITE DURING STORAGE AND INCUBATION
COHEN, W
论文数:
0
引用数:
0
h-index:
0
COHEN, W
BALLS, AK
论文数:
0
引用数:
0
h-index:
0
BALLS, AK
[J].
POULTRY SCIENCE,
1955,
34
(02)
: 296
-
301
[6]
EGG WHITE LYSOZYME .3. THE EFFECT OF PH ON THE LYSOZYME-OVOMUCIN INTERACTION
COTTERILL, OJ
论文数:
0
引用数:
0
h-index:
0
COTTERILL, OJ
WINTER, AR
论文数:
0
引用数:
0
h-index:
0
WINTER, AR
[J].
POULTRY SCIENCE,
1955,
34
(03)
: 679
-
686
[7]
EGG WHITE LYSOZYME .1. RELATIVE LYSOZYME ACTIVITY IN FRESH EGGS HAVING LOW AND HIGH INTERIOR QUALITY
COTTERILL, OJ
论文数:
0
引用数:
0
h-index:
0
COTTERILL, OJ
WINTER, AR
论文数:
0
引用数:
0
h-index:
0
WINTER, AR
[J].
POULTRY SCIENCE,
1954,
33
(03)
: 607
-
611
[8]
Evans R. J., 1942, U S EGG AND POULTRY MAG, V48, P546
[9]
THE AMINO ACID CONTENT OF FRESH AND STORED SHELL EGGS .2. ARGININE, HISTIDINE, LYSINE, METHIONINE, CYSTINE, TYROSINE, TRYPTOPHAN, PHENYLALANINE, AND PROLINE
EVANS, RJ
论文数:
0
引用数:
0
h-index:
0
EVANS, RJ
DAVIDSON, JA
论文数:
0
引用数:
0
h-index:
0
DAVIDSON, JA
BANDEMER, SL
论文数:
0
引用数:
0
h-index:
0
BANDEMER, SL
BUTTS, HA
论文数:
0
引用数:
0
h-index:
0
BUTTS, HA
[J].
POULTRY SCIENCE,
1949,
28
(05)
: 697
-
702
[10]
EGG PROTEIN DETERMINATION - SEPARATION OF EGG YOLK PROTEINS BY PAPER ELECTROPHORESIS
EVANS, RJ
论文数:
0
引用数:
0
h-index:
0
EVANS, RJ
BANDEMER, SL
论文数:
0
引用数:
0
h-index:
0
BANDEMER, SL
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1957,
5
(11)
: 868
-
872
←
1
2
3
→
共 25 条
[1]
Almquist H. J., 1932, US EGG POULTRY MAG, V38, P20
[2]
BANDEMER SL, 1957, UNPUB SEASONAL VARIA
[3]
Block R.J., 2016, MANUAL PAPER CHROMAT
[4]
THE NUTRIENT CONTENT OF HIGH AND LOW QUALITY FRESH EGGS .1. TOTAL SOLIDS, TOTAL NITROGEN, 1(-) AND TRYPTOPHANE
CHARKEY, LW
论文数:
0
引用数:
0
h-index:
0
CHARKEY, LW
DYAR, E
论文数:
0
引用数:
0
h-index:
0
DYAR, E
WILGUS, HS
论文数:
0
引用数:
0
h-index:
0
WILGUS, HS
[J].
POULTRY SCIENCE,
1947,
26
(06)
: 626
-
631
[5]
THE FATE OF ANTITRYPSIN IN EGG WHITE DURING STORAGE AND INCUBATION
COHEN, W
论文数:
0
引用数:
0
h-index:
0
COHEN, W
BALLS, AK
论文数:
0
引用数:
0
h-index:
0
BALLS, AK
[J].
POULTRY SCIENCE,
1955,
34
(02)
: 296
-
301
[6]
EGG WHITE LYSOZYME .3. THE EFFECT OF PH ON THE LYSOZYME-OVOMUCIN INTERACTION
COTTERILL, OJ
论文数:
0
引用数:
0
h-index:
0
COTTERILL, OJ
WINTER, AR
论文数:
0
引用数:
0
h-index:
0
WINTER, AR
[J].
POULTRY SCIENCE,
1955,
34
(03)
: 679
-
686
[7]
EGG WHITE LYSOZYME .1. RELATIVE LYSOZYME ACTIVITY IN FRESH EGGS HAVING LOW AND HIGH INTERIOR QUALITY
COTTERILL, OJ
论文数:
0
引用数:
0
h-index:
0
COTTERILL, OJ
WINTER, AR
论文数:
0
引用数:
0
h-index:
0
WINTER, AR
[J].
POULTRY SCIENCE,
1954,
33
(03)
: 607
-
611
[8]
Evans R. J., 1942, U S EGG AND POULTRY MAG, V48, P546
[9]
THE AMINO ACID CONTENT OF FRESH AND STORED SHELL EGGS .2. ARGININE, HISTIDINE, LYSINE, METHIONINE, CYSTINE, TYROSINE, TRYPTOPHAN, PHENYLALANINE, AND PROLINE
EVANS, RJ
论文数:
0
引用数:
0
h-index:
0
EVANS, RJ
DAVIDSON, JA
论文数:
0
引用数:
0
h-index:
0
DAVIDSON, JA
BANDEMER, SL
论文数:
0
引用数:
0
h-index:
0
BANDEMER, SL
BUTTS, HA
论文数:
0
引用数:
0
h-index:
0
BUTTS, HA
[J].
POULTRY SCIENCE,
1949,
28
(05)
: 697
-
702
[10]
EGG PROTEIN DETERMINATION - SEPARATION OF EGG YOLK PROTEINS BY PAPER ELECTROPHORESIS
EVANS, RJ
论文数:
0
引用数:
0
h-index:
0
EVANS, RJ
BANDEMER, SL
论文数:
0
引用数:
0
h-index:
0
BANDEMER, SL
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1957,
5
(11)
: 868
-
872
←
1
2
3
→