Behavior of ovomucin in the liquefaction of egg white

被引：29

作者：

Balls, AK ^{[1
]}

Hoover, SR ^{[1
]}

机构：

[1] Bur Agr Chem & Engn, US Dept Agr, Washington, DC USA

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY | 1940年 / 32卷

关键词：

D O I：

10.1021/ie50364a034

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：594 / 596

页数：3

共 18 条

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[2]

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Balls, AK ;

Swenson, TL .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1934, 26 :570-572

[4]

Balls AK, 1934, J BIOL CHEM, V106, P409

[5]

BALLS AK, 1938, CEREAL CHEM, V15, P622

[6]

BALLS AK, 1938, HANS FOOD RES, V3, P57

[7]

Eichholz A, 1898, J Physiol, V23, P163

[8]

HOOVER SAM R., 1938, JOUR ASSOC OFFIC AGRIC CHEM, V21, P496

[9] Location of the antienzyme in egg white [J].

Hughes, JS ;

Scott, HM ;

Antelyes, J .

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1936, 8 :310-311

[10]

Koga T, 1923, BIOCHEM Z, V141, P430

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