LIPOVITELLIN .2. THE INFLUENCE OF WATER ON THE STABILITY OF LIPOVITELLIN AND THE EFFECTS OF FREEZING AND OF DRYING

被引：47

作者：

LEA, CH

HAWKE, JC

机构：

来源：

关键词：

D O I：

10.1042/bj0520105

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：105 / 114

页数：10

共 18 条

[1]

BATESMITH EC, 1935, REPORT FOOD INVESTIG, P35

[2]

Brooks J., 1944, JOUR SOC CHEM INDUST [LONDON], V63, P310

[3]

Chargaff E, 1942, J BIOL CHEM, V142, P491

[4]

DELSAL JL, 1949, B SOC CHIM BIOL, V31, P122

[5]

DERVICHIAN DG, 1949, DISCUSSIONS FARADAY, P13

[6]

FEVOLD HL, 1946, ARCH BIOCHEM, V11, P1

[7] Denaturation of proteins in muscle juice by freezing. [J].

Finn, DB .

[8]

GURD FRN, 1949, DISCUSS FARADAY SOC, V6, P70

LEA, CH ;

HAWKE, JC .

LEA, CH ;

HANNAN, RS ;

RHODES, DN .