FRESH AND FROZEN EGG YOLK PROTEIN FRACTIONS - EMULSION STABILIZING POWER VISCOSITY AND ELECTROPHORETIC PATTERNS

被引：26

作者：

DAVEY, EM

ZABIK, ME

DAWSON, LE

机构：

来源：

POULTRY SCIENCE | 1969年 / 48卷 / 01期

关键词：

D O I：

10.3382/ps.0480251

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：251 / &

共 35 条

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COOK, WH .

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COOK, WH .

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[6] AN ELECTROPHORETIC AND ULTRACENTRIFUGAL STUDY ON THE PROTEINS OF THE HIGH DENSITY FRACTION OF EGG YOLK [J].

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COOK, WH .

BIOCHIMICA ET BIOPHYSICA ACTA, 1960, 44 (01) :86-96

[7]

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[9]

BURLEY RW, 1962, CAN J BIOCHEM PHYSIO, V41, P389

[10] DISSOCIATION AND SUBUNIT SIZE OF BETA-LIPOVITELLIN [J].

COOK, WH ;

WALLACE, RA .

CANADIAN JOURNAL OF BIOCHEMISTRY, 1965, 43 (06) :661-&

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