FACTORS INFLUENCING THE LYSOZYME LEVEL OF HENS EGG WHITE

被引:6
作者
WILCOX, FH
机构
关键词
D O I
10.3382/ps.0350278
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:278 / 284
页数:7
相关论文
共 8 条
[1]   EGG WHITE LYSOZYME .1. RELATIVE LYSOZYME ACTIVITY IN FRESH EGGS HAVING LOW AND HIGH INTERIOR QUALITY [J].
COTTERILL, OJ ;
WINTER, AR .
POULTRY SCIENCE, 1954, 33 (03) :607-611
[2]  
Fleming A, 1924, LANCET, V1, P1303
[3]   PROTEINS OF CHICKEN, DUCK, AND TURKEY EGG WHITE [J].
MACDONNELL, LR ;
DUCAY, ED ;
SUGIHARA, TF ;
FEENEY, RE .
BIOCHIMICA ET BIOPHYSICA ACTA, 1954, 13 (01) :140-141
[4]  
RAMONOFF AL, 1949, AVIAN EGG
[5]  
SMOLELIS AN, 1951, P SOC EXP BIOL MED, V76, P455, DOI 10.3181/00379727-76-18520
[6]  
WETTER LR, 1953, J IMMUNOL, V70, P507
[7]   STUDIES ON THE LYSOZYME CONCENTRATION IN THE EGG WHITE OF THE DOMESTIC FOWL [J].
WILCOX, FH ;
COLE, RK .
POULTRY SCIENCE, 1954, 33 (02) :392-397
[8]   EVIDENCE FOR AN ASSOCIATION BETWEEN THE LYSOZYME LEVEL AND THE QUALITY OF EGG WHITE [J].
WILCOX, FH .
POULTRY SCIENCE, 1955, 34 (05) :1170-1172