Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. II. Lipid and phosphorus contents and molecular weights of some fractions

✍ Scribed by T. L. Parkinson

• Publisher: John Wiley and Sons
• Year: 1972
• Tongue: English
• Weight: 216 KB
• Volume: 23
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740230514