Articles citing this article

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Cited article:

Characterization of crude ovomucins obtained from various egg white layers

Jaakko Hiidenhovi, Christine Ek-Kommonen, Eila Järvenpää, Rainer Huopalahti and Eeva-Liisa Ryhänen
European Food Research and Technology 242 (2) 233 (2016)
https://doi.org/10.1007/s00217-015-2535-6

Effects of dietary maize solubles and minerals on albumen quality of fresh and stored brown-shelled eggs

B. Sauveur and J.L. Thapon
Animal Feed Science and Technology 8 (3) 177 (1983)
https://doi.org/10.1016/0377-8401(83)90082-2

The effect of feeding magnesium-enriched diets on the quality of the albumen of stored eggs

J. B. Monsey, D. S. Robinson, W. S. Miller and Margaret Ellis
British Journal of Nutrition 37 (1) 35 (1977)
https://doi.org/10.1079/BJN19770005

Serum proteinase inhibitors and other serum proteins in protein-energy malnutrition

F. P. Schelp, P. Migasena, Praneet Pongpaew, W. H. P. Schreurs and Venus Supawan
British Journal of Nutrition 38 (01) 31 (1977)
https://doi.org/10.1079/BJN19770058

The relationship between the concentration of metals and the rate of liquefaction of thick egg white

J. B. Monsey and D. S. Robinson
British Poultry Science 15 (4) 369 (1974)
https://doi.org/10.1080/00071667408416120

Changes in the composition of ovomucin during liquefaction of thick egg white: The effect of ionic strength and magnesium salts

D. S. Robinson and J. B. Monsey
Journal of the Science of Food and Agriculture 23 (7) 893 (1972)
https://doi.org/10.1002/jsfa.2740230710