INFLUENCE OF YOLK ON EGG WHITE LYSOZYME

被引：9

作者：

CUNNINGHAM, FE

COTTERILL, OJ

机构：

来源：

POULTRY SCIENCE | 1971年 / 50卷 / 04期

关键词：

D O I：

10.3382/ps.0501013

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：1013 / +

页数：1

共 19 条

[1]

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[2] IMPROVING YOLK-CONTAMINATED EGG WHITE BY HEAT TREATMENTS [J].

COTTERIL.OJ ;

SEIDEMAN, WE ;

FUNK, EM .

POULTRY SCIENCE, 1965, 44 (01) :228-&

[3]

COTTERILL OJ, 1963, FOOD TECHNOL-CHICAGO, V17, P1183

[4] EFFECT OF CHEMICAL ADDITIVES ON YOLK-CONTAMINATED LIQUID EGG WHITE [J].

COTTERILL, OJ ;

CUNNINGHAM, FE ;

FUNK, EM .

POULTRY SCIENCE, 1963, 42 (05) :1049-&

[5] 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

[6] EFFECT OF CENTRIFUGING YOLK-CONTAMINATED LIQUID EGG WHITE ON FUNCTIONAL PERFORMANCE [J].

CUNNINGHAM, FE ;

COTTERILL, OJ .

POULTRY SCIENCE, 1964, 43 (02) :283-&

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

CUNNINGHAM, FE ;

LINEWEAVER, H .

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

[8]

CUNNINGHAM FE, 1963, THESIS U MISSOURI

[9]

EHRENPREIS S, 1956, ARCH BIOCHEM BIOPHYS, V61, P187

[10]

EVANS RJ, 1956, AGR FOOD CHEM, V4, P802

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