Producing a low ovomucoid egg white preparation by precipitation with aqueous ethanol

Bioscience, Biotechnology and Biochemistry

Volumn 64, Issue 9, 2000, Pages 2005-2007

  Tanabe, Soichi ^a   Tesaki, Shoko ^a   Watanabe, Michiko ^a  

^a TOKYO GAKUGEI UNIVERSITY   (Japan)

Author keywords

Allergy; Egg white; Food processing; Ovomucoid

Indexed keywords

ALCOHOL; EGG WHITE; LYSOZYME; OVALBUMIN; OVOMUCOID; OVOTRANSFERRIN;

ANIMAL; ARTICLE; CHICKEN; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD HANDLING; ISOLATION AND PURIFICATION; PRECIPITATION;

ANIMALS; CHICKENS; CONALBUMIN; EGG WHITE; ENZYME-LINKED IMMUNOSORBENT ASSAY; ETHANOL; FOOD HANDLING; MURAMIDASE; OVALBUMIN; OVOMUCIN; PRECIPITATION;

EID: 0034278161     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.64.2005     Document Type: Article

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