Influence of Added Lecithin on Properties of Hens Egg Yolk
Open Access
- 1 July 1975
- journal article
- Published by Elsevier in Poultry Science
- Vol. 54 (4) , 1307-1308
- https://doi.org/10.3382/ps.0541307
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- VISCOSITY AND FUNCTIONAL ABILITY OF DILUTED EGG YOLK1Journal of Milk and Food Technology, 1972
- Lecithin and Cholesterol in Relation to the Physical Nature of Cell MembranesBiochemical Journal, 1924