Hochschulschrift
Thermostability of selected viruses in the presence of liquid egg yolk and distribution of virus during acetone extraction and microfiltration of egg yolk phospholipids
- Alternative title
-
Hitzestabilität von ausgewählten Viren in flüssigem Eigelb und Verteilung der Viren in den verschiedenen Fraktionen bei der Acetonextraktion und Mikrofiltration von Eigelb-Phospholipiden
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
Berlin, Freie Universität Berlin, Diss., 2013
- Keyword
-
Viren
Temperaturbeständigkeit
Dotter
Tiermedizin
- Event
-
Veröffentlichung
- (where)
-
Berlin
- (who)
-
Freie Universität Berlin
- (when)
-
2013
- Creator
- URN
-
urn:nbn:de:kobv:188-fudissthesis000000094098-2
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:57 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Object type
- Hochschulschrift
Associated
- Vachirachewin, Ratchaya
- Freie Universität Berlin
Time of origin
- 2013
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Thermostability of selected viruses in the presence of liquid egg yolk and distribution of virus during acetone extraction and microfiltration of egg yolk phospholipids
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Characteristics of liposomes derived from egg yolk
Differences in allergic symptoms after the consumption of egg yolk and egg white
Growth inhibition of Staphylococcus aureus by chicken egg yolk antibodies
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Physical characteristics of egg yolk granules and effect on their functionality
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Impact of a thermal treatment on the physico-chemical and emulsifying properties of egg yolk
Green synthesis of gold nanoparticles using quail egg yolk and investigation of potential application areas
Studies on Chicken Hatchability and Its Relation with Egg Yolk Metabolites
Thermostability of selected viruses in the presence of liquid egg yolk and distribution of virus during acetone extraction and microfiltration of egg yolk phospholipids
Interfacial Behaviour of Egg Yolk Extracts
Characteristics of liposomes derived from egg yolk
Differences in allergic symptoms after the consumption of egg yolk and egg white
Growth inhibition of Staphylococcus aureus by chicken egg yolk antibodies
Revisiting egg yolk involvement in children’s food allergy to egg
Physical characteristics of egg yolk granules and effect on their functionality
Egg yolk antibodies (IgY) against Bovine Leukemia Virus
Chicken egg yolk antibodies, production and application : IgY-technology
Impact of a thermal treatment on the physico-chemical and emulsifying properties of egg yolk
Green synthesis of gold nanoparticles using quail egg yolk and investigation of potential application areas