How Can the Value and Use of Egg Yolk Be Increased?-Reference-Cited by-同舟云学术

How Can the Value and Use of Egg Yolk Be Increased?

Published:2019-01-08 Issue:2 Volume:84 Page:205-212
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Huang X.¹,Ahn Dong U.²^ORCID

Affiliation:

1. College of Food Science & Technology, Egg Processing Technology Local Joint Natl. Engineering Research Center, Natl. R&D Center for Egg ProcessingHuazhong Agricultural Univ. Wuhan Hubei 430070 China

2. Animal Science Dept.Iowa State Univ. Ames IA 50011 U.S.A

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14430

Reference132 articles.

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2. Comparison of four purification methods for the production of immunoglobulins from eggs laid by hens immunized with an enterotoxigenic E. coli strain

3. Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS

4. A modified procedure for thin‐layer chromatography of phospholipids;Allan D.;Journal of Lipid Research,1982

5. IgY antibodies anti-Tityus caripitensis venom: Purification and neutralization efficacy

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