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Determination of lysozyme content in eggs and egg products using SDS-gel electrophoresis

✍ Scribed by Felix Weth; Theodor Schroeder; Urs P. Buxtorf

Book ID
112468674
Publisher
Springer
Year
1988
Tongue
English
Weight
551 KB
Volume
187
Category
Article
ISSN
0044-3026

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## Abstract The content of eggs and egg white, respectively, in various foods (pastes, mayonnaises, dressings, confections containing egg white, various ready‐to‐ cook mixtures, ice creams, omelettes, custards, pie fillings etc) was assessed by radial immunodiffusion and preferably by rocket immuno