Comparison of albumins of chicken egg and blood by the precipitin reaction

被引：0

作者：

Hektoen, L ^{[1
]}

Cole, AG ^{[1
]}

机构：

[1] Univ Illinois, Coll Med, John McCormack Inst Infect Dis, Lab Physiol Chem, Chicago, IL USA

来源：

PROCEEDINGS OF THE SOCIETY FOR EXPERIMENTAL BIOLOGY AND MEDICINE | 1927年 / 24卷

关键词：

D O I：

暂无

中图分类号：

R-3 [医学研究方法]; R3 [基础医学];

学科分类号：

1001 ;

摘要：

引用

页码：146 / 146

页数：1

共 50 条

[1] COMPONENTS OF CHICKEN ANTISERUM INVOLVED IN PRECIPITIN REACTION
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[2] The proteins of egg white - The proteins in egg white and their relationship to the blood proteins of the domestic fowl as determined by the precipitin reaction
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[3] PRECIPITIN PRODUCTION IN CHICKENS .19. COMPONENTS OF CHICKEN ANTISERUM INVOLVED IN THE PRECIPITIN REACTION
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[4] Identification of blood serum by precipitin reaction
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[5] TEMPORAL SYNTHESIS OF CHICKEN ANTIBODIES - EFFECT OF SALT ON PRECIPITIN REACTION
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[8] ELECTROPHORETIC FORMS AND HEREDITY OF PRE-ALBUMINS AND ALBUMINS IN BLOOD-PLASMA AND EGG CONTENT OF HENS
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[9] The preparation and precipitin reactions of egg albumin and blood proteins of the domestic fowl
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[10] IMMUNOLOGICAL STUDIES OF EGG WHITE PROTEINS .2. RESOLUTION OF THE QUANTITATIVE PRECIPITIN REACTION BETWEEN CHICKEN EGG WHITE AND RABBIT ANTI EGG-WHITE SERUM IN TERMS OF THE REACTIONS OF PURIFIED EGG WHITE PROTEINS
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