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Variation in the contents of crude protein fractions of different forage legumes during the spring growth

✍ Scribed by S. Kirchhof; I. Eisner; M. Gierus; K.-H. Südekum

Book ID
108769137
Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
474 KB
Volume
65
Category
Article
ISSN
0142-5242

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## Abstract Filtration effects of turkey egg white lysozyme solution (TEWL) prior to subjecting it to crystallization conditions are investigated. Filtering TEWL solution and crystallizing it in ungelled media significantly decreased the number of conditions yielding crystals. This decrease depende