Evidence for an Association Between the Lysozyme Level and the Quality of Egg White
Open Access
- 1 September 1955
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 34 (5), 1170-1172
- https://doi.org/10.3382/ps.0341170
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Egg White LysozymePoultry Science, 1955
- Reduced lysis at high concentrations of lysozymeArchives of Biochemistry and Biophysics, 1954
- Egg White Lysozyme 1.Poultry Science, 1954
- Studies on the Lysozyme Concentration in the Egg White of the Domestic FowlPoultry Science, 1954
- Chemistry of Shell Egg Deterioration: The Egg White ProteinsPoultry Science, 1952