PREPARATION OF APOLIPOPROTEIN OF VERY LOW DENSITY LIPOPROTEIN FROM EGG YOLK GRANULES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07606.x/fullpdf
Reference47 articles.
1. Components of serum and egg yolk lipoproteins: Galactose, mannose, glucosamine and sialic acid
2. Studies on pig serum lipoproteins III. Affinity chromatography of native lipoproteins on concanavalin A-Sepharose
3. Phosphorus Assay in Column Chromatography
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1. On hen egg fractionation: applications of liquid chromatography to the isolation and the purification of hen egg white and egg yolk proteins;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1996-01
2. Sialyloligosaccharides of Delipidated Egg Yolk Fraction;Journal of Food Science;1993-07
3. Egg Protein Gels;Food Gels;1990
4. The Chemistry of Eggs and Egg Products;Egg Science and Technology;1986
5. Identification of the Components Responsible for the Gelation of Egg Yolk during Freezing;Agricultural and Biological Chemistry;1982-06
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