EGG WHITE LYSOZYME .3. THE EFFECT OF PH ON THE LYSOZYME-OVOMUCIN INTERACTION

被引：96
作者：
COTTERILL, OJ
WINTER, AR
机构：
来源：
POULTRY SCIENCE | 1955年 / 34卷 / 03期
关键词：
D O I：
10.3382/ps.0340679
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
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页码：679 / 686
页数：8
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