ISOLATION OF MYELIN FIGURES AND LOW-DENSITY LIPOPROTEINS FROM EGG YOLK GRANULES

Author:

GARLAND T. D.,POWRIE W. D.

Publisher

Wiley

Subject

Food Science

Reference27 articles.

1. Agar-agar. 3. Acetylation of the agar-like substance like substance of Gelidium amansii;Araki;J. Chem. Soc. Japan,1937

2. The effect of dietary cyclopropene fatty acids and the structure of newlaid and stored hen's eggs: an optical and electron microscope study;Bain;Aust. J. Biol. Sci.,1970

3. Isolation and composition of avian egg yolk granules and their constituent α+β lipoproteins;Burley;Can. J. Biochem. Physiol.,1961

4. Chang , C.M. 1969 Studies on egg yolk Ph.D. thesis Univ. of Wisconsin

Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Egg Protein Gels;Food Gels;1990

2. The Chemistry of Eggs and Egg Products;Egg Science and Technology;1986

3. Preparation of Cooked Egg White, Egg Yolk, and Whole Egg Gels for Scanning Electron Microscopy;Journal of Food Science;1985-11

4. U;Foods and Food Production Encyclopedia;1982

5. PREPARATION OF APOLIPOPROTEIN OF VERY LOW DENSITY LIPOPROTEIN FROM EGG YOLK GRANULES;Journal of Food Science;1980-09

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