Influence of Freezing Egg Yolk Plasma on the Properties of Low‐Density Lipoproteins
- 1 November 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (6) , 762-765
- https://doi.org/10.1111/j.1365-2621.1964.tb00444.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Gelation of Egg YolkJournal of Food Science, 1963
- Effects of crotoxin (lecithinase A) on egg yolk and yolk constituentsArchives of Biochemistry and Biophysics, 1954
- LIQUID AND FROZEN EGG: V. VISCOSITY, BAKING QUALITY, AND OTHER MEASUREMENTS ON FROZEN EGG PRODUCTSCanadian Journal of Research, 1949
- The effect of low temperature on hens' eggsProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1925