IMMUNOCHEMICAL STUDIES ON HUMAN AND BOVINE MILK LYSOZYMES

被引：8

作者：

EITENMIL.RR

FRIEND, BA

SHAHANI, KM

BALL, EM

机构：

[1] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NB 68503

[2] UNIV NEBRASKA,DEPT PLANT PATHOL,LINCOLN,NB 68503

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07279.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：930 / 933

页数：4

共 25 条

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[2]

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[3] IMMUNOLOGICAL APPROACH TO STRUCTURAL RELATIONSHIP BETWEEN HEN EGG-WHITE LYSOZYME AND BOVINE ALPHA-LACTALBUMIN [J].

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[6] STRUCTURAL BASIS FOR IMMUNE RECOGNITION OF LYSOZYMES .I. EFFECT OF CYANOGEN BROMIDE ON HEN-EGG-WHITE LYSOZYME [J].

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[7] SPECTROPHOTOMETRIC STUDY OF THE REACTION OF PROTEIN SULFHYDRYL GROUPS WITH ORGANIC MERCURIALS [J].

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[8] PURIFICATION AND SOME PROPERTIES OF BOVINE MILK LYSOZYME [J].

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[9]

Crowle A J., 1961, Immunodiffusion

[10]

EITENMILLER R, 1971, THESIS U NEBRASKA

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