CONTRIBUTION OF EGG-YOLK LIPOPROTEINS TO CAKE STRUCTURE

被引：28

作者：

KAMAT, VB ^{[1
]}

LAWRENCE, GA ^{[1
]}

HART, CJ ^{[1
]}

YOELL, R ^{[1
]}

机构：

[1] UNILEVER RES LAB,WELWYN,HERTFORDSHIRE,ENGLAND

来源：

关键词：

D O I：

10.1002/jsfa.2740240112

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：77 / 88

页数：12

共 9 条

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KAMAT, VB
SHIPLEY, GG
STUBBS, JM
BARRATT, MD
DARKE, A
LESLIE, RB
LAWRENCE, GA
[J]. CHEMISTRY AND PHYSICS OF LIPIDS, 1972, 9 (01) : 1 - +
[3] MACDONNELL LR, 1955, FOOD TECHNOL-CHICAGO, V9, P49
[4] FRACTIONATION + CHARACTERIZATION OF LOW-DENSITY LIPOPROTEINS OF HENS EGG YOLK
MARTIN, WG
AUGUSTYNIAK, J
COOK, WH
[J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1964, 84 (06) : 714 - &
[5] NAKAMURA R, 1964, AGR BIOL CHEM TOKYO, V28, P530
[6] ELECTRON MICROSCOPY OF VERY LOW DENS2TY LIPOPROTEINS FROM EGG YOLK USING NEGATIVE STAINING
NICHOLS, AV
FORTE, GM
COGGIOLA, EL
[J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1969, 175 (02) : 451 - &
[7] GELATION OF EGG YOLK
POWRIE, WD
LITTLE, H
LOPEZ, A
[J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (01) : 38 - +
[8] Schultz J. R., 1967, BAKERS DIG, V41, P56
[9] TATTRIE NH, 1969, SCI3298 MON