OKEY, R <br/><br/>
Dietary constituents which may influence the use of food cholesterol. I. Eggs: biotin and avidin.  [electronic resource] 

 -  The Journal of nutrition  May 1951 
 - 83-99 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-3166 
<br/><br/><label>Standard No.: </label>10.1093/jn/44.1.83  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Avidin<br/>Biotin<br/>Cholesterol<br/>Diet<br/>Eggs<br/>Folic Acid<br/>Humans<br/>Vitamin B Complex