Changes in the composition of ovomucin during liquefaction of thick egg white.
D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002499:Centrifugation, Density Gradient; D002645:Chickens; D004529:Egg White; D005260:Female; D005519:Food Preservation; D006595:Hexosamines / Q000032:analysis; D008358:Mannose / Q000032:analysis; D009088:Mucoproteins / Q000032:analysis* / Q000302:isolation & purification; D009438:Neuraminic Acids / Q000032:analysis; D010047:Ovalbumin / Q000032:analysis*; D010084:Oxidation-Reduction; D013696:Temperature; D013997:Time Factors; D014461:Ultracentrifugation; D014783:Viscosity
D000596:Amino Acids; D006595:Hexosamines; D009088:Mucoproteins; D009438:Neuraminic Acids; D010047:Ovalbumin; D008358:Mannose