HIGH TEMPERATURE STORAGE OF SPRAY-DRIED EGG WHITE .2. ELECTROPHORETIC MOBILITY CONALBUMIN-IRON COMPLEXING SULFHYDRYL ACTIVITY AND EVOLUTION OF VOLATILE BASES

被引：5

作者：

COTTERILL, OJ

BALDWIN, RE

MYERS, M

机构：

来源：

POULTRY SCIENCE | 1967年 / 46卷 / 06期

关键词：

D O I：

10.3382/ps.0461431

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

页码：1431 / +

页数：1

共 9 条

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MYERS, M .

POULTRY SCIENCE, 1967, 46 (06) :1421-+

[2]

BANWART GJ, 1956, FOOD TECHNOL-CHICAGO, V10, P68

[3]

BENESCH RE, 1955, J BIOL CHEM, V216, P663

[4]

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[5]

FRAENKELCONRAT H, 1950, ARCH BIOCHEM, V29, P101

[6] SPRAY-DRYING EGG WHITE AT VARIOUS PH LEVELS [J].

HILL, WM ;

COTTERIL.OJ ;

FUNK, EM ;

BALDWIN, RE .

POULTRY SCIENCE, 1965, 44 (05) :1155-&

[7]

KOLTHOFF IM, 1946, IND ENG CHEM, V18, P161

[8] FACTORS AFFECTING HEAT COAGULATION OF EGG WHITE [J].

SEIDEMAN, WE ;

FUNK, EM ;

COTTERILL, OJ .

POULTRY SCIENCE, 1963, 42 (02) :406-+

[9]

SEIDEMAN WE, UNPUBLISHED

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