CHANGES IN COMPOSITION OF OVOMUCIN DURING LIQUEFACTION OF THICK EGG-WHITE

被引：62

作者：

ROBINSON, DS

MONSEY, JB

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1972年 / 23卷 / 01期

关键词：

D O I：

10.1002/jsfa.2740230105

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：29 / +

页数：1

共 12 条

[1]

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BROOKS, J ;

HALE, HP .

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[3] MECHANICAL PROPERTIES OF THICK WHITE OF HENS EGG .2. RELATION BETWEEN RIGIDITY AND COMPOSITION [J].

BROOKS, J ;

HALE, HP .

BIOCHIMICA ET BIOPHYSICA ACTA, 1961, 46 (02) :289-+

[4]

Cornford S. J., 1969, Journal of Food Technology, V4, P353

[5] EGG WHITE LYSOZYME .3. THE EFFECT OF PH ON THE LYSOZYME-OVOMUCIN INTERACTION [J].

COTTERILL, OJ ;

WINTER, AR .

POULTRY SCIENCE, 1955, 34 (03) :679-686

[6] THE ACTION OF EGG WHITE LYSOZYME ON OVOMUCOID AND OVOMUCIN [J].

HAWTHORNE, JR .

BIOCHIMICA ET BIOPHYSICA ACTA, 1950, 6 (01) :28-35

[7]

HOUWINK R, 1953, ELASTICITY PLASTICIT, P11

[8] STUDIES ON COMPOSITION OF EGG-WHITE OVOMUCIN [J].

ROBINSON, DS ;

MONSEY, JB .

BIOCHEMICAL JOURNAL, 1971, 121 (03) :537-+

[9]

ROBINSON DS, 1969, BIOCHEM J, V115, pP64

[10]

ROBINSON DS, 1969, BIOCHEM J, V115, pP65

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