CHANGES IN LYSOZYME DURING EGG-WHITE THINNING

被引：7

作者：

KATO, A

WAKINAGA, T

MATSUDOMI, N

KOBAYASHI, K

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1978年 / 42卷 / 01期

关键词：

D O I：

10.1080/00021369.1978.10862944

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：175 / 176

页数：2

共 9 条

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[6] STUDIES ON CHANGES IN STORED SHELL EGGS .8. RELEASE OF CARBOHYDRATE RICH COMPONENT FROM OVOMUCIN GEL DURING STORAGE [J].

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[7] STUDIES ON CHANGES IN STORED SHELL EGGS .9. EFFECTS OF STORAGE IN AN ATMOSPHERE OF CARBON-DIOXIDE ON OVOMUCIN [J].

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[8] STUDIES ON CHANGES IN STORED SHELL EGGS .7. CHANGES IN PHYSICOCHEMICAL PROPERTIES OF OVOMUCIN SOLUBILIZED BY TREATMENT WITH MERCAPTOETHANOL DURING STORAGE [J].

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[9] CHANGES IN COMPOSITION OF OVOMUCIN DURING LIQUEFACTION OF THICK EGG-WHITE - EFFECT OF IONIC-STRENGTH AND MAGNESIUM SALTS [J].

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