THE EVOLUTION OF EGG-YOLK PROTEINS

被引：277

作者：

BYRNE, BM ^{[1
]}

GRUBER, M ^{[1
]}

AB, G ^{[1
]}

机构：

[1] STATE UNIV GRONINGEN, DEPT BIOCHEM, 9747 AG GRONINGEN, NETHERLANDS

来源：

PROGRESS IN BIOPHYSICS & MOLECULAR BIOLOGY | 1989年 / 53卷 / 01期

关键词：

D O I：

10.1016/0079-6107(89)90005-9

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

页码：33 / 69

页数：37

共 50 条

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不详
[J]. JOURNAL OF NUTRITION, 1932, 5 (01): : 81 - 101
[2] COLORIMETRIC CHARACTERIZATION OF EGG-YOLK AND EGG-YOLK PRODUCTS
MCCREADY, ST
FRY, JL
HINTON, CF
HARMS, RH
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (01) : 175 - 176
[3] SOLUBLE-PROTEINS OF AVIAN EGG-YOLK
BURLEY, RW
VADEHRA, DV
[J]. PROCEEDINGS OF THE AUSTRALIAN BIOCHEMICAL SOCIETY, 1977, 10 : 23 - 23
[4] ENZYMIC TREATMENT OF EGG-YOLK AND SEPARATION OF EGG-YOLK LIPIDS
NISHIMOTO, K
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YAMAMOTO, T
[J]. JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1975, 49 (02): : 99 - 105
[5] PROTEINS IN HENS EGG-YOLK AND YOLK-SAC DURING HATCHING
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[J]. ARCHIVES INTERNATIONALES DE PHYSIOLOGIE DE BIOCHIMIE ET DE BIOPHYSIQUE, 1981, 89 (02): : B51 - B52
[6] RHEOLOGICAL PROPERTIES OF PLAIN EGG-YOLK, SALTED EGG-YOLK AND SALTED WHOLE EGG
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[J]. TRANSACTIONS OF THE ASAE, 1984, 27 (01): : 294 - 299
[7] SEPARATION OF EGG-YOLK PROTEINS AND LIPIDS WITH CARBOXYMETHYL CELLULOSE
SHAH, BB
SINGH, RK
[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1992, 16 (04) : 275 - 288
[8] RHEOLOGY OF EGG-YOLK
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[J]. JOURNAL OF TEXTURE STUDIES, 1989, 20 (02) : 161 - 167
[9] STEROIDS IN EGG-YOLK
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[J]. STEROIDS, 1972, 19 (01) : 25 - &
[10] MICROSTRUCTURE OF EGG-YOLK
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[J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (05) : 1193 - 1200