Lipovitellins in Fresh and Stored Shell Eggs
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/53/2/745/4466163/poultrysci53-0745.pdf
Reference16 articles.
1. Observations on the silicic acid chromatography of the neutral lipids of rat liver, beef liver and yeast.;Barron;J. Biol. Chem.,1958
2. A correlated chemical and morphological study of egg yolk and its constituents.;Bellairs;Micron,1972
3. An electrophoretic and ultracentrifugal study of the proteins of the high density fraction of egg yolk.;Bernardi;Biochem. Biophys. Acta,1960
4. Separation and characterization of the two high density lipoproteins, α- and β-lipovitellin.;Bernardi;Biochem. Biophys. Acta,1960
5. Isolation and composition of avian egg yolk granules and their constituent α- and β-lipovitellins.;Burley;Can. J. Biochem. Physiol.,1961
Cited by 2 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. Adsorption Behavior of Egg Yolk Low-Density Lipoproteins in Oil-in-Water Emulsions;Journal of Agricultural and Food Chemistry;1998-01-01
2. The Influence of Storage of Shell Eggs Produced by Hens Fed Crude Cottonseed Oil on the Lipovitellins Isolated from These Eggs;Poultry Science;1975-05
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