MILK-PROTEINS FOR ARTIFICALLY REARED PIGLETS .1. COMPARISON TO EGG-WHITE PROTEIN AND EFFECT OF ADDED IMMUNOGLOBULINS

被引：12

作者：

PETTIGREW, JE ^{[1
]}

HARMON, BG ^{[1
]}

机构：

[1] ILLINOIS AGR EXPT STN,URBANA,IL 61801

来源：

JOURNAL OF ANIMAL SCIENCE | 1977年 / 44卷 / 03期

关键词：

D O I：

10.2527/jas1977.443374x

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

页码：374 / 382

页数：9

共 16 条

[1] MILK-PROTEINS FOR ARTIFICIALLY REARED PIGLETS .2. COMPARISON TO A SKIM MILK HYDROLYSATE
PETTIGREW, JE
HARMON, BG
SIMON, J
BAKER, DH
JOURNAL OF ANIMAL SCIENCE, 1977, 44 (03) : 383 - 388
[2] COMPARISON OF EGG-WHITE PROTEINS - EFFECT OF ELECTROPHORETIC CONDITIONS
BRUSH, AH
BIOCHEMICAL SYSTEMATICS AND ECOLOGY, 1979, 7 (02) : 155 - 165
[3] MILK-PROTEINS FOR FOOD .1. SOME ASPECTS OF THE USE OF MILK-PROTEINS FOR THE PROTEIN SUPPLY TO THE POPULATION IN THE GDR
MULLER, W
KABUS, M
NAHRUNG-FOOD, 1979, 23 (03): : 263 - 273
[4] IRRADIATION OF CHICKEN EGG-WHITE .1. EFFECT ON PROTEINASE INHIBITORS
FOSSUM, K
UNDERDAL, B
ACTA VETERINARIA SCANDINAVICA, 1973, 14 (01) : 118 - 128
[5] SEPARATION OF PROTEINS OF EGG-WHITE AND EGG-YOLK AND A STUDY OF THEIIONS IN WHOLE EGG .1. QUANTITATIVE FRACTIONATION OF PROTEINS
PARKINSON, TL
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (05) : 649 - +
[6] DIETARY-PROTEIN TO CALORIE RATIOS AND FAT SOURCES FOR NEONATAL PIGLETS REARED ARTIFICALLY WITH SUBSEQUENT PERFORMANCE .1. PERFORMANCE
SHERRY, MP
SCHMIDT, MK
VEUM, TL
JOURNAL OF ANIMAL SCIENCE, 1978, 46 (05) : 1259 - 1266
[7] GEL-FORMING CHARACTERISTICS OF MILK-PROTEINS .1. EFFECT OF HEAT-TREATMENT
HASHIZUME, K
SATO, T
JOURNAL OF DAIRY SCIENCE, 1988, 71 (06) : 1439 - 1446
[8] INFLUENCE OF MILK-PROTEINS ON LIPID OXIDATION IN AQUEOUS EMULSION .1. CASEIN, WHEY-PROTEIN AND ALPHA-LACTALBUMIN
ALLEN, JC
WRIEDEN, WL
JOURNAL OF DAIRY RESEARCH, 1982, 49 (02) : 239 - 248
[9] COMPARATIVE BIOCHEMISTRY OF PENGUIN EGG-WHITE PROTEINS .1. OVOMUCOIDS - COMPOSITION AND INHIBITORY ACTIVITIES FOR TRYPSIN, ALPHA-CHYMOTRYPSIN AND SUBTILISIN
OSUGA, DT
BIGLER, JC
UY, RL
SJOBERG, L
FEENEY, RE
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY, 1974, 48 (4B): : 519 - 533
[10] CONTRIBUTION TO THE DETERMINATION OF PROTEIN HYDROPHOBICITY .1. DETERMINATION OF THE HYDROPHOBICITY OF SELECTED CEREAL AND MILK-PROTEINS USING THEIR SODIUM DODECYL-SULFATE BINDING-CAPACITIES
NOTZOLD, H
KRETSCHMAR, R
LUDWIG, E
NAHRUNG-FOOD, 1991, 35 (09): : 969 - 975

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