ION-EXCHANGE CHROMATOGRAPHY AND ELECTROPHORESIS OF EGG YOLK PROTEINS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb08469.x/fullpdf
Reference22 articles.
1. An electrophoretic and ultracentrifugal study on the proteins of the high density fraction of egg yolk
2. Isolation and properties of a low-molecular-weight protein (apovitellenin I) from the high-lipid lipoprotein of emu egg yolk
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