MECHANICAL PROPERTIES OF THICK WHITE OF HENS EGG .2. RELATION BETWEEN RIGIDITY AND COMPOSITION

被引：55
作者：
BROOKS, J
HALE, HP
机构：
来源：
BIOCHIMICA ET BIOPHYSICA ACTA | 1961年 / 46卷 / 02期
关键词：
D O I：
10.1016/0006-3002(61)90752-1
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
收藏
页码：289 / +
页数：1
相关论文
共 68 条
[1]  
ALDERTON G, 1946, J BIOL CHEM, V164, P1
[2]  
ALMQUIST H. J., 1933, POULTRY SCI, V12, P83, DOI 10.3382/ps.0120083
[3]  
Almquist H. J., 1932, US EGG POULTRY MAG, V38, P20
[4]   Transmission of light by egg albumen [J].
Almquist, HJ ;
Givens, JW ;
Klose, A .
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1934, 26 :847-848
[5]  
ALMQUIST HJ, 1933, 561 U CAL EXPT STA B
[6]   Behavior of ovomucin in the liquefaction of egg white [J].
Balls, AK ;
Hoover, SR .
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1940, 32 :594-596
[7]   Proteolysis in stored eggs [J].
Balls, AK ;
Swenson, TL .
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1934, 26 :570-572
[8]   THE DETERMINATION OF HEXOSAMINES ACCORDING TO ELSON AND MORGAN [J].
BLIX, G .
ACTA CHEMICA SCANDINAVICA, 1948, 2 (5-6) :467-473
[9]  
Boasson EH, 1938, J IMMUNOL, V34, P281
[10]   THE MECHANICAL PROPERTIES OF THE THICK WHITE OF THE HENS EGG [J].
BROOKS, J ;
HALE, HP .
BIOCHIMICA ET BIOPHYSICA ACTA, 1959, 32 (01) :237-250
1234567