Journal article

Isolation of Immunoglobulin from Chicken Egg Yolk using Single-Stage Ultrafiltration with 100-kDa Regenerated Cellulose Membranes

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APA Style

Liu, J., Yang, J., Xu, H., Zhu, H., Qu, J., Lu, J., & Cui, Z. (2011). Isolation of Immunoglobulin from Chicken Egg Yolk using Single-Stage Ultrafiltration with 100-kDa Regenerated Cellulose Membranes. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 7(1).

MLA Style

Liu, J, et al. “Isolation of Immunoglobulin from Chicken Egg Yolk Using Single-Stage Ultrafiltration with 100-KDa Regenerated Cellulose Membranes.” INTERNATIONAL JOURNAL OF FOOD ENGINEERING, vol. 7, no. 1, 2011.

Chicago Style

Liu, J, J Yang, H Xu, et al. 2011. “Isolation of Immunoglobulin from Chicken Egg Yolk Using Single-Stage Ultrafiltration with 100-KDa Regenerated Cellulose Membranes.” INTERNATIONAL JOURNAL OF FOOD ENGINEERING 7 (1).
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Publisher copy:: 10.2202/1556-3758.2086

Authors

+ Liu, J More by this author

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+ Yang, J More by this author

Role:: Author

+ Xu, H More by this author

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+ Zhu, H More by this author

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+ Qu, J More by this author

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Journal:: INTERNATIONAL JOURNAL OF FOOD ENGINEERING More from this journal
Volume:: 7
Issue:: 1
Publication date:: 2011-01-01
DOI:: 10.2202/1556-3758.2086
EISSN:: 1556-3758
ISSN:: 1556-3758

Keywords:: fractionation

isolation

ultrafiltration

egg yolk

immunoglobulin
Pubs id:: pubs:124462
UUID:: uuid:0ee24233-c48e-41fa-a04f-b14036420ecd
Local pid:: pubs:124462
Source identifiers:: 124462
Deposit date:: 2013-11-17
ARK identifier:: ark:/29072/ora_0ee24233c48e41faa04fb14036420ecd

Terms of use

Copyright date:: 2011

Licence:: Terms and Conditions of Use for Oxford University Research Archive

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