Stimulation of the growth of mycobacteria by egg yolk
β Scribed by Finlayson, Margaret K.
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1946
- Tongue
- English
- Weight
- 377 KB
- Volume
- 58
- Category
- Article
- ISSN
- 0368-3494
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
## Abstract **BACKGROUND:** This study attempts to compare two possibilities of enhancing the colour of egg yolk. One of them is based on the ecological rearing of laying hens on natural green grass whereas the other uses a feeding dose supplemented with natural pigments in laying hens reared in in
A high-performance liquid chromatographic (HPLC) procedure for determining 25 -hydroxycholecalciferol contents in chicken egg yolk has been developed. The procedure consists of the following steps: saponification. extraction of the unsaponifiable fraction, purification using solidphase extraction, c
About a year ago I had occasion to make several analyses of "eggio "--a preparation of the yolk of eggs. Aside from the researches on pure egg yolk, I was unable to find any published analysis of the commercial product, and it may be of interest to place on record the results of my analysis. The ing