Comparative Chemical Studies on the Proteins in the Quail and Chicken Egg Whites : (II) On the Ovalbumin
スポンサーリンク
概要
著者
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Fukunaga Takao
Laboratory Of Animal Biochemistry
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KOGA Katsuya
Laboratory of Animal Biochemistry
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FUKUNAGA Tkao
Laboratory of Animal Biochemistry
関連論文
- Isolation of Ovomucoid-like Globulin, a Trypsin Inhibitor from Quail Ovoglobulin Fraction and Its Some Characteristics
- Fatty Acid Composition of Yolk Lipids of Eggs from Ducks Fed the Natural and Formula Feeds
- Fractionation of Quail Ovomucoid and Characteristics of the Respective Fractionated Components
- Studies on the Intermediary Products in the Oxidation of Tryosine with Potassium Permanganate
- Fractionation of Pigeon Egg White Proteins and Chemical Compositions of Ovalbumin and Ovomucoid
- Studies on the Duck Egg White Proteins, especially Ovalbumin
- Comparative Chemical Studies on the Proteins in the Quail and Chicken Egg Whites : (II) On the Ovalbumin
- Studies on the Emu Egg White Proteins (I) Electrophoresis, CM-cellulose chromatography and gradient extraction with salt on the whole white
- An Improved Rapid Method for the Determination of Glucosamine and Galactosamine on an Amino Acid Analyzer
- Free Amino Acids, Carnosine and 5'-Inosinic Acid Contents in the Beef Loin and Beef Round
- The Fatty Acid Composition of Egg Yolk Lipids from the Sea-turtle
- Comparative Chemical Studies on the Proteins in the Quail and Chicken Egg Whites (I) Electrophoresis, CM-cellulose chromatography and gradient extraction with salt on the whole white