PREPARATION AND CHARACTERIZATION OF PHOSVITIN FROM HEN EGG YOLK
- 1 January 1958
- journal article
- Published by Canadian Science Publishing in Canadian Journal of Biochemistry and Physiology
- Vol. 36 (1), 399-408
- https://doi.org/10.1139/y58-045
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Partial molar volumes of some salts in aqueous solutionsGeochimica et Cosmochimica Acta, 1957
- Preparation and molecular weight of lipovitellin from egg yolkArchives of Biochemistry and Biophysics, 1956
- Lipovitellin. 2. The influence of water on the stability of lipovitellin and the effects of freezing and of dryingBiochemical Journal, 1952
- Diffusion Measurements, at 1°, of Aqueous Solutions of Amino Acids, Peptides and SugarsJournal of the American Chemical Society, 1952
- Phosvitin, the Principal Phosphoprotein of Egg YolkJournal of the American Chemical Society, 1949