✦ LIBER ✦

Utilization of docosahexaenoic acid from intravenous egg yolk phospholipid

✍ Scribed by Scott Morris; Karen Simmer; Robert Gibson

Book ID: 107484884
Publisher: Springer-Verlag
Year: 2000
Tongue: English
Weight: 542 KB
Volume: 35
Category: Article
ISSN: 0024-4201
DOI: 10.1007/s11745-000-535-9

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Isolation of Pure Phospholipid Fraction

Isolation of Pure Phospholipid Fraction from Egg Yolk

✍ Witold Gładkowski; Anna Chojnacka; Grzegorz Kiełbowicz; Tadeusz Trziszka; Czesła 📂 Article 📅 2011 🏛 Springer-Verlag 🌐 English ⚖ 183 KB

Separation of Phospholipids from Egg Yol

Separation of Phospholipids from Egg Yolk and Recovery of Water-Soluble Proteins

✍ H. HATTA; J.S. SIM; S. NAKAI 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 517 KB

Utilization of free amino acids, yolk pr

Utilization of free amino acids, yolk proteins and lipids in developing eggs and yolk-sac larvae of walleye pollockTheragra chalcogramma

✍ Nobuyuki OHKUBO; Sayumi SAWAGUCHI; Tomonori HAMATSU; Takahiro MATSUBARA 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 617 KB

Sequential utilization of free amino aci

Sequential utilization of free amino acids, yolk proteins and lipids in developing eggs and yolk-sac larvae of barfin flounderVerasper moseri

✍ N. Ohkubo; T. Matsubara 📂 Article 📅 2002 🏛 Springer-Verlag 🌐 English ⚖ 324 KB

Acid proteases from the yolk and the yol

Acid proteases from the yolk and the yolk-sac of the hen's egg. Purification, properties and identification as cathepsin D

✍ Jan Wouters; Marc Goethals; Jan Stockx 📂 Article 📅 1985 🏛 Elsevier Science 🌐 English ⚖ 791 KB

Fatty acid profile and cholesterol conte

Fatty acid profile and cholesterol content of egg yolk from chickens fed diets supplemented with purslane (Portulaca oleracea L.)

✍ Rahim Aydin; Israfil Dogan 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 94 KB 👁 1 views

## BACKGROUND: The aim of the present study was to evaluate the effects of purslane on egg production, egg weight, feed efficiency, yolk fatty acid composition, and egg cholesterol content in laying hens. MATERIAL AND METHODS: Sixty 80-week-old layers were allocated randomly to receive diets suppl