
TY  - JOUR
A1  - SmIth, MB 
A1  - F Back, Joan 
T1  - Studies on Ovalbumin V. The Amino Acid Composition and Some Properties of Chicken, Duck, and Turkey Ovalbumins
JF  - Australian Journal of Biological Sciences
JO  - Aust. Jnl. Of Bio. Sci.
Y1  - 1970
VL  - 23
IS  - 5
SP  - 1221
EP  - 1228
KW  - 
UR  - https://doi.org/10.1071/BI9701221 
N2  - 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. 
ER  -

