EFFECT OF PASTEURISATION OF CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .5. ISOLATION AND EXAMINATION OF A COMPLEX LIPOPROTEIN FROM PASTEURISED LIQUID EGG

被引：10

作者：

PARKINSON, TL

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1970年 / 21卷 / 09期

关键词：

D O I：

10.1002/jsfa.2740210909

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：481 / +

页数：1

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[8] EFFECT OF PASTEURISATION ON CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .2. COMPARISON OF PROTEIN FRACTIONATION PATTERNS OF RAW AND PASTEURISED LIQUID WHOLE EGG
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[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (10) : 582 - +
[9] EFFECT OF PASTEURISATION OF CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .4. FURTHER RESOLUTION OF CERTAIN FRACTIONS OF SOLUBLE PROTEINS
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[10] EFFECT OF PASTEURISATION ON CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .I. DEVELOPMENT OF A SCHEME FOR FRACTIONATION OF PROTEINS OF WHOLE EGG
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[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (05) : 208 - +