STUDIES ON RELEASE OF COMPONENTS FROM FROZEN‐THAWED LOW‐DENSITY LIPOPROTEIN (LDL) OF EGG YOLK
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6) , 1768-1772
- https://doi.org/10.1111/j.1365-2621.1980.tb07607.x
Abstract
No abstract availableThis publication has 28 references indexed in Scilit:
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