The Egg Yolk Very Low Density Lipoproteins of Fresh and Stored Shell Eggs
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/53/2/645/4465917/poultrysci53-0645.pdf
Reference9 articles.
1. Proteins of hens’ egg yolk.;Cook;Nature,1961
2. Separation of egg yolk proteins by paper electrophoresis.;Evans;J. Agr. Food Chem.,1957
3. Changes in egg proteins occurring during cold storage of shell eggs.;Evans;Poultry Sci.,1949
4. Distribution of proteins in fresh and stored shell eggs.;Evans;Poultry Sci.,1958
5. Lipids and fatty acids in fresh and stored shell eggs.;Evans;Poultry Sci.,1967
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. Effect of cholesterol extraction from dried yolk with the aid of Polysorbate 80 on yolk's functional properties;Food Hydrocolloids;1995-09
2. The structure of yellow yolk in the domestic fowl;Journal of Ultrastructure Research;1985-03
3. The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise;Colloid & Polymer Science;1983-06
4. The Influence of Crude Cottonseed Oil in the Feed On the Blood and Egg Yolk Lipoproteins of Laying Hens;Poultry Science;1977-03
5. Molecular Sizes of Egg Yolk Very Low Density Lipoproteins Fractionated by Ultracentrifugation;Poultry Science;1975-05
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