Composition and functional properties of cholesterol reduced egg yolk. [electronic resource]
Producer: 19970708Description: 649-53 p. digitalISSN:- 0032-5791
- Animals
- Chickens
- Cholesterol -- analysis
- Cooking
- Cyclodextrins
- Egg Yolk -- chemistry
- Electrophoresis, Polyacrylamide Gel -- methods
- Fatty Acids -- analysis
- Female
- Food Handling -- methods
- Food Technology -- methods
- Hydrogen-Ion Concentration
- Lipids -- analysis
- Triglycerides -- analysis
- beta Carotene -- analysis
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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