Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Doris H. Bauer"'
Publikováno v:
Poultry Science. 54:280-287
Very low density lipoproteins were isolated from fresh and from 6-month old eggs laid by hens fed a diet containing crude cottonseed oil. There were no differences between the very low density lipoproteins isolated from the fresh and those from the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2238e316616eb31fd9a07b1c3df0a291
https://doi.org/10.3382/ps.0540280
https://doi.org/10.3382/ps.0540280
Publikováno v:
Poultry Science. 54:889-895
Egg yolk very low density lipoproteins isolated from normal eggs were separated into six fractions by preparative ultracentrifugation. The sizes of the molecules in three of the fractions were estimated by gel chromatography and by electron microscop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f54d4843a226c0e1252fd8cb3a41fe5
https://doi.org/10.3382/ps.0540889
https://doi.org/10.3382/ps.0540889
Publikováno v:
Poultry Science. 54:824-831
Approximately half of the lipovitellin of stored shell eggs laid by hens fed a diet containing crude cottonseed oil was in a granule fraction which was not soluble in 0.7 M sodium acetate solution. The lipovitellins of this granule fraction were not
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3109be0429c581ce30817944aa86d00f
https://doi.org/10.3382/ps.0540824
https://doi.org/10.3382/ps.0540824
Publikováno v:
Poultry Science. 53:745-750
Lipovitellins were isolated from fresh eggs and from eggs which had been kept in cold storage for 6 months. No differences in structure were observed when studied by the procedure of progressive proteolytic digestion. Both the lipovitellins of fresh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66cc80e82eb0f7cc7a6e12bab8d448df
https://doi.org/10.3382/ps.0530745
https://doi.org/10.3382/ps.0530745
Autor:
Robert John Evans, Doris H. Bauer
Publikováno v:
Journal of Agricultural and Food Chemistry. 26:779-784
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4232bf8d76ed8ad94856b54248f9e59c
https://doi.org/10.1021/jf60218a045
https://doi.org/10.1021/jf60218a045
Publikováno v:
Journal of Agricultural and Food Chemistry. 8:383-386
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72ed1877a246ed86bc712dd331df4080
https://doi.org/10.1021/jf60111a012
https://doi.org/10.1021/jf60111a012
Publikováno v:
Poultry Science. 34:922-928
THE vitamin B12 content of fresh and stored shell eggs has been determined as part of a study of changes in composition occurring when shell eggs are kept in cold storage. Losses of nutrients during holding and storage of shell eggs are of importance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53969c081aa9dec8249f22c1b692c854
https://doi.org/10.3382/ps.0340922
https://doi.org/10.3382/ps.0340922
Publikováno v:
The Journal of Nutrition. 101:355-361
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0331e3627eeff0c93d774af0bf6880fe
https://doi.org/10.1093/jn/101.3.355
https://doi.org/10.1093/jn/101.3.355
Publikováno v:
Poultry Science. 35:174-178
ALMQUIST (1952), after reviewing the literature, proposed that chicks fed a diet containing 20 percent protein require 0.45 percent methionine, and 0.35 percent cystine, or 0.80 percent methionine plus cystine in that diet for optimal growth, which i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ebd8100f6b7f1e80b6d45e9077a7ec4
https://doi.org/10.3382/ps.0350174
https://doi.org/10.3382/ps.0350174
Publikováno v:
Journal of Food Science. 30:406-411
SUMMARY Free amino acid analyses were conducted on 24 muscle tissue samples of chicken, both young and old, fresh and aged, in an attempt to show some properties or constituents of the meat which might he related to quality factors, such as tendernes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a34e7347290ceda2bcc3ecc105e752c4
https://doi.org/10.1111/j.1365-2621.1965.tb01777.x
https://doi.org/10.1111/j.1365-2621.1965.tb01777.x