Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. II. Lipid and phosphorus contents and molecular weights of some fractions
- 1 May 1972
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 23 (5) , 659-663
- https://doi.org/10.1002/jsfa.2740230514
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. III. Amino-acid composition of protein fractionsJournal of the Science of Food and Agriculture, 1972
- Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. I. Quantitative fractionation of proteinsJournal of the Science of Food and Agriculture, 1972
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