Isolation and Characterization of Low-Density Lipoproteins in Native Egg Yolk Plasma
- 1 May 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (3), 307-315
- https://doi.org/10.1111/j.1365-2621.1964.tb01736.x
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
- Gelation of Egg YolkJournal of Food Science, 1963
- Studies on the Composition of Egg LipidaJournal of Food Science, 1962
- COMPOSITION AND PROPERTIES OF SOLUBLE LIPOPROTEINS IN RELATION TO STRUCTURECanadian Journal of Biochemistry and Physiology, 1962
- ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT α- AND β-LIPOVITELLINSCanadian Journal of Biochemistry and Physiology, 1961
- Components of serum and egg yolk lipoproteins: Galactose, mannose, glucosamine and sialic acidArchives of Biochemistry and Biophysics, 1960
- Zur Dünnschicht-Chromatographie der Gehirn-Lipoide, ihrer Um- und AbbauprodukteHoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1960
- Proteins and calcium in egg yolkExperimental Cell Research, 1959
- Egg Protein Determination, Separation of Egg Yolk Proteins by Paper ElectrophoresisJournal of Agricultural and Food Chemistry, 1957
- Microdetermination of PhosphorusAnalytical Chemistry, 1956
- Storage of Frozen Plaice FilletsJournal of the Fisheries Research Board of Canada, 1956