The composition and proposed subunit structure of egg-white beta-ovomucin. The isolation of an unreduced soluble ovomucin.

Por Robinson, D S, Monsey, J B
Publicado em 1975

Studies on the composition of egg-white ovomucin

Por Robinson, D. S., Monsey, J. B.
Publicado em 1971

A reduced ovomucin-reduced lysozyme complex from egg white.

Por Robinson, D S, Monsey, J B
Publicado em 1969

A quantitative study of a reduced ovomucin-natural lysozyme interaction.

Por Robinson, D S, Monsey, J B
Publicado em 1969

A laboratory determination of the destruction of α-amylase and salmonellae in whole egg by heat pasteurization

Por Shrimpton, D. H., Monsey, J. B., Hobbs, Betty C., Smith, Muriel E.
Publicado em 1962