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Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. IV. Electrophoretic studies

✍ Scribed by T. L. Parkinson

Publisher: John Wiley and Sons
Year: 1972
Tongue: English
Weight: 446 KB
Volume: 23
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740230516

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