EFFECTS OF SODIUM-CHLORIDE, PHOSPHATE, AND DEXTROSE ON THE HEAT-STABILITY OF PURIFIED MYOGLOBIN, HEMOGLOBIN, AND CYTOCHROME-C

被引：17
作者：
AHN, DU [1 ]
MAURER, AJ [1 ]
机构：
[1] UNIV WISCONSIN, DEPT POULTRY SCI, MADISON, WI 53706 USA
来源：
POULTRY SCIENCE | 1989年 / 68卷 / 09期
关键词：
D O I：
10.3382/ps.0681218
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
收藏
页码：1218 / 1225
页数：8
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