Biochemical Journal · 1928 · 29 citations · 0 references
AgricultureBiochemistryNutritionEgg ScienceProtein BiochemistryProteomicsEgg BiologyEgg NutritionEgg ProteinsEgg Yolk BiologyEgg Yolk QualityEgg GlycoproteinsEgg Protein CompositionEgg Protein Functional PropertiesEgg Protein NutritionEgg Structural ProteinsYolk Nutritional CompositionYolk Protein Synthesis
IF the usual method is adopted for the preparation of lecitho-vitellin from hen's egg-yolk, namely, dilution of the egg-yolk with an equal volume of 10 %