✦ LIBER ✦

Hydrolysis of hen egg white ovomucin

✍ Scribed by Sabine Moreau; Françoise Nau; Michel Piot; Catherine Guerin; Gerard Brule

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

PREPARATION OF EGG WHITE OVOMUCIN BY GEL

✍ LOUIS L. YOUNG; F. A. GARDNER 📂 Article 📅 1972 🏛 Institute of Food Technologists 🌐 English ⚖ 488 KB

Hydrolysis of milk lactose by immobilize

✍ Rajni Kaul; S. F. D'Souza; G. B. Nadkarni 📂 Article 📅 1984 🏛 John Wiley and Sons 🌐 English ⚖ 302 KB

Studies on the Characterization of Ovomu

✍ TAKATOSHI ITOH; JUNKO MIYAZAKI; HIROSHI SUGAWARA; SUSUMU ADACHI 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 604 KB

The solubility of hen egg-white lysozyme

✍ Sandra B. Howard; Pamela J. Twigg; James K. Baird; Edward J. Meehan 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 742 KB

Enthalpy of crystallization of hen egg-w

✍ Constance A. Schall; Edward Arnold; John M. Wiencek 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 400 KB

Immobilization of microbial cells in hen

✍ S. F. D'Souza; R. Kaul; G. B. Nadkarni 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 186 KB