✦ LIBER ✦

Binding of lipid to protein in the low-density lipoprotein from the hen's egg

✍ Scribed by Robert John Evans; Selma L. Bandemer; J.A. Davidson; Karen Heinlein; Simin S. Vaghefi

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Heat Gelling Properties of Hen's Egg Yol

✍ EIJI KOJIMA; RYO NAKAMURA 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 741 KB

Fractionation and characterization of th

✍ W.G. Martin; J. Augustyniak; W.H. Cook 📂 Article 📅 1964 🏛 Elsevier Science ⚖ 379 KB

Lipoproteins from the blood and egg yolk

✍ Ralph W. BURLEY; Robert W. SLEIGH; F. Stanley SHENSTONE 📂 Article 📅 1984 🏛 John Wiley and Sons 🌐 English ⚖ 597 KB

On Sodium Chloride Action in the Gelatio

✍ T. WAKAMATU; Y. SATO; Y. SAITO 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 770 KB

Immunoglobulin as the major low density

✍ B.J. Bauer; K. Blashfield; R. Norris; D.A. Buthala; L.C. Ginsberg 📂 Article 📅 1982 🏛 Elsevier Science 🌐 English ⚖ 562 KB

The effect of high-density lipoproteins

✍ Polkit Sangvanich; Bharti Mackness; Simon J Gaskell; Paul Durrington; Michael Ma 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 148 KB