Awad, A C <br/><br/>
Composition and functional properties of cholesterol reduced egg yolk.  [electronic resource] 

 -  Poultry science  Apr 1997 
 - 649-53 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.1093/ps/76.4.649  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chickens<br/>Cholesterol--analysis<br/>Cooking<br/>Cyclodextrins<br/>Egg Yolk--chemistry<br/>Electrophoresis, Polyacrylamide Gel--methods<br/>Fatty Acids--analysis<br/>Female<br/>Food Handling--methods<br/>Food Technology--methods<br/>Hydrogen-Ion Concentration<br/>Lipids--analysis<br/>Triglycerides--analysis<br/>beta Carotene--analysis