Studies on the freezing storage of hen's egg. I. Influences of various salts on gelation of low density lipoprotein(egg yolk) during its freezing and thawing.
- 1 January 1975
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 39 (1) , 29-35
- https://doi.org/10.1271/bbb1961.39.29
Abstract
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