SEPARATION OF PROTEINS OF EGG-WHITE AND EGG-YOLK AND A STUDY OF THEIIONS IN WHOLE EGG .1. QUANTITATIVE FRACTIONATION OF PROTEINS

被引：10

作者：

PARKINSON, TL

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1972年 / 23卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740230513

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：649 / +

页数：1

相关论文

共 6 条

[1]

PARKINSON TL, 1972, J SCI FOOD AGR, V23, P659, DOI 10.1002/jsfa.2740230514

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

PARKINSON, TL .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (09) :481-+

[3] EFFECT OF PASTEURISATION OF CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .4. FURTHER RESOLUTION OF CERTAIN FRACTIONS OF SOLUBLE PROTEINS [J].

PARKINSON, TL .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (09) :477-+

[4] EFFECT OF PASTEURISATION ON CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .I. DEVELOPMENT OF A SCHEME FOR FRACTIONATION OF PROTEINS OF WHOLE EGG [J].

PARKINSON, TL .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (05) :208-+

[5]

RHODES MB, 1958, J BIOL CHEM, V230, P399

[6] CHANGES IN MAJOR MACROMOLECULAR FRACTIONS OF EGG YOLK DURING EMBRYOGENESIS [J].

SAITO, Z ;

MARTIN, WG ;

COOK, WH .

CANADIAN JOURNAL OF BIOCHEMISTRY, 1965, 43 (10) :1755-+