
%0 Journal Article
%A SmIth, MB 
%A F Back, Joan 
%T Studies on Ovalbumin V. The Amino Acid Composition and Some Properties of Chicken, Duck, and Turkey Ovalbumins
%J Australian Journal of Biological Sciences
%D 1970/12/01
%V 23
%N 5
%P 1221-1228
%K 
%R https://doi.org/10.1071/BI9701221
%U https://www.publish.csiro.au/paper/BI9701221 
%X The ovalbumins from chicken, duck, and turkey eggs were prepared by ammonium sulphate fractionation and purified by isoelectric focusing in a pH gradient from 3 to 6. Amino acid analyses show a closer relationship between turkey and chicken ovalbumins than between duck and chicken ovalbumins. 
