On Sodium Chloride Action in the Gelation Process of Low Density Lipoprotein (LDL) from Hen Egg Yolk

✍ Scribed by T. WAKAMATU; Y. SATO; Y. SAITO

• Book ID: 108806129
• Publisher: Institute of Food Technologists
• Year: 1983
• Tongue: English
• Weight: 770 KB
• Volume: 48
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1983.tb10777.x