Book Chapter

Isolation of IgY from Yolk

  • Staak C
  • Schwarzkopf C
  • Behn I
  • et al.
Springer Berlin Heidelberg, (2001), 65-107
DOI: 10.1007/978-3-662-04488-9_4
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Abstract

The yolk in hens’ eggs consists of dry matter (51,3 %) and water (48,7 %) in nearly equal proportions (Siewert and Bronch, Handbuch der Tierernährung, 1972; Romanoff und Romanoff, The Avian Egg, 1949). The dry matter is made up as shown in Table 1.

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APA

Staak, C., Schwarzkopf, C., Behn, I., Hommel, U., Hlinak, A., Schade, R., & Erhard, M. (2001). Isolation of IgY from Yolk. In Chicken Egg Yolk Antibodies, Production and Application (pp. 65–107). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-662-04488-9_4

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