FACTORS AFFECTING HEAT COAGULATION OF EGG WHITE

被引：51

作者：

SEIDEMAN, WE

FUNK, EM

COTTERILL, OJ

机构：

来源：

POULTRY SCIENCE | 1963年 / 42卷 / 02期

关键词：

D O I：

10.3382/ps.0420406

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：406 / +

页数：1

共 21 条

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[2]

BARMORE MA, 1936, 15 COL AGR EXP STA T

[3]

CARLIN AF, 1952, FOOD TECHNOL-CHICAGO, V6, P443

[4]

Chick H, 1910, J PHYSIOL-LONDON, V40, P404

[5]

CLINGER C, 1951, FOOD TECHNOL-CHICAGO, V5, P166

[6] EGG WHITE LYSOZYME .2. EFFECT OF THERMOSTABILIZATION [J].

COTTERILL, OJ ;

WINTER, AR .

POULTRY SCIENCE, 1954, 33 (06) :1185-1191

[7] TITRATION CURVES AND TURBIDITY OF WHOLE EGG WHITE [J].

COTTERILL, OJ ;

GARDNER, FA ;

CUNNINGHAM, FE ;

FUNK, EM .

POULTRY SCIENCE, 1959, 38 (04) :836-842

[8] 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

[9] SEPARATION OF EGG WHITE PROTEINS BY PAPER ELECTROPHORESIS [J].

EVANS, RJ ;

BANDEMER, SL .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1956, 4 (09) :802-810

[10] EGG PROTEINS [J].

FEVOLD, HL .

ADVANCES IN PROTEIN CHEMISTRY, 1951, 6 :187-252

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