Use of Egg Compounds for Cosmetics and Pharmaceutics
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Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-540-37885-3_29.pdf
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1. Extraction of phospholipids from scallop by-product using supercritical CO2/alcohol mixtures;LWT - Food Science and Technology;2015-03
2. Isolation and purification of egg yolk phospholipids using liquid extraction and pilot-scale supercritical fluid techniques;European Food Research and Technology;2009-01-10
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