Fractionation of Water-Soluble and -Insoluble Components from Egg Yolk with Minimum Use of Organic Solvents

✍ Scribed by L. KWAN; E. LI-CHAN; N. HELBIG; S. NAKAI

• Book ID: 108818190
• Publisher: Institute of Food Technologists
• Year: 1991
• Tongue: English
• Weight: 748 KB
• Volume: 56
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1991.tb08635.x