Carbohydrates in protein. 2. The hexose, hexosamine, acetyl and amide-nitrogen content of hen's-egg albumin

Abstract

Research Article| November 01 1960 Carbohydrates in protein. 2. The hexose, hexosamine, acetyl and amide-nitrogen content of hen's-egg albumin* Patricia G. Johansen; Patricia G. Johansen 1Department of Chemical Pathology, St Mary's Hospital Medical School, London, W. 2 Search for other works by this author on: This Site PubMed Google Scholar R. D. Marshall; R. D. Marshall 1Department of Chemical Pathology, St Mary's Hospital Medical School, London, W. 2 Search for other works by this author on: This Site PubMed Google Scholar A. Neuberger A. Neuberger 1Department of Chemical Pathology, St Mary's Hospital Medical School, London, W. 2 Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1960) 77 (2): 239–247. https://doi.org/10.1042/bj0770239 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Cite Icon Cite Get Permissions Citation Patricia G. Johansen, R. D. Marshall, A. Neuberger; Carbohydrates in protein. 2. The hexose, hexosamine, acetyl and amide-nitrogen content of hen's-egg albumin. Biochem J 1 November 1960; 77 (2): 239–247. doi: https://doi.org/10.1042/bj0770239 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF. © 1960 CAMBRIDGE UNIVERSITY PRESS1960 Article PDF first page preview Close Modal You do not currently have access to this content.