SEPARATION OF PROTEINS OF EGG-WHITE AND EGG-YOLK AND A STUDY OF THEIR INTERACTIONS IN WHOLE EGG .4. ELECTROPHORETIC STUDIES

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.2740230516

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：671 / +

页数：1

共 14 条

[1] IDENTITY AND NOMENCLATURE OF SOME PROTEIN POLYMORPHISMS OF CHICKEN EGGS AND SERA [J].

BAKER, CMA ;

CROIZIER, G ;

STRATIL, A ;

MANWELL, C .

ADVANCES IN GENETICS, 1970, 15 :147-+

[2]

BUKOWSKA M I, 1970, Acta Biologica Cracoviensia Series Zoologia, V13, P199

[3] DISC GEL ELECTROPHORESIS OF PROTEINS IN NATIVE AND HEAT-TREATED ALBUMEN, YOLK, AND CENTRIFUGED WHOLE EGG [J].

CHANG, P ;

POWRIE, WD ;

FENNEMA, O .

JOURNAL OF FOOD SCIENCE, 1970, 35 (06) :774-&

[4]

DRINKALL JA, 1970, THESIS U LEEDS

[5] SIMPLE METHOD FOR THE CONCENTRATION OF FLUIDS CONTAINING PROTEIN [J].

KOHN, J .

NATURE, 1959, 183 (4667) :1055-1055

[6] EFFECT OF PASTEURISATION ON CHEMICAL COMPOSITION OF LIQUID WHOLE EGG .2. COMPARISON OF PROTEIN FRACTIONATION PATTERNS OF RAW AND PASTEURISED LIQUID WHOLE EGG [J].

PARKINSON, TL .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (10) :582-+

[7] SEPARATION OF PROTEINS OF EGG-WHITE AND EGG-YOLK AND A STUDY OF THEIR INTERACTIONS IN WHOLE EGG .3. AMINO-ACID COMPOSITION OF PROTEIN FRACTIONS [J].

PARKINSON, TL .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (05) :665-+

[8]

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

[9] 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-+

[10] 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-+

← 1 2 →