YOLK INHIBITION OF LYSOZYME ACTIVITY IN EGG-WHITE

被引：18

作者：

GALYEAN, RD

CUNNINGHAM, FE

COTTERILL, OJ

机构：

来源：

POULTRY SCIENCE | 1972年 / 51卷 / 04期

关键词：

D O I：

10.3382/ps.0511346

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1346 / +

页数：1

共 15 条

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[2]

COTTERILL OWEN J., 1963, FOOD TECHNOL, V17, P103

[3] PERFORMANCE OF EGG-WHITE IN PRESENCE OF YOLK FRACTIONS [J].

CUNNINGH.FE ;

COTTERIL.OJ .

POULTRY SCIENCE, 1972, 51 (02) :712-&

[4] INACTIVATION OF LYSOZYME BY NATIVE OVALBUMIN [J].

CUNNINGHAM, FE ;

LINEWEAVER, H .

POULTRY SCIENCE, 1967, 46 (06) :1471-+

[5] INFLUENCE OF YOLK ON EGG WHITE LYSOZYME [J].

CUNNINGHAM, FE ;

COTTERILL, OJ .

POULTRY SCIENCE, 1971, 50 (04) :1013-+

[6]

CUNNINGHAM FE, 1963, THESIS U MISSOURI

[7] LIPIDE DISTRIBUTION IN EGG YOLK LIPOPROTEIN COMPLEXES [J].

EVANS, RJ ;

BANDEMER, SL .

POULTRY SCIENCE, 1961, 40 (03) :597-603

[8]

EVANS RJ, 1957, AGR FOOD CHEM, V5, P868

[9]

Fleming A, 1924, LANCET, V1, P1303

[10]

FOX SW, 1957, PROTEIN CHEMISTRY, P459

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