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The emulsifying properties of egg yolk phosphatidycholine

HomeScientific PublicationsScientific Publications – 1972

The emulsifying properties of egg yolk phosphatidycholine

Author: Horwitz C, Krut L, Kaminsky LS.

Source: Lipids 7. 1972; no 4: 234-239.

Babalwa Jekwa2019-04-10T21:58:01+02:00Dec 31st, 1972|

The emulsifying properties of egg yolk phosphatidycholine

The emulsifying properties of egg yolk phosphatidycholine

Preventing occupational injuries in the informal construction industry: A study protocol for the development of a safety education intervention for bricklayers and carpenters in Osun State, Nigeria

Inhalation exposure to chemicals, microbiota dysbiosis and adverse effects on humans

Indoor/outdoor particulate matter (respirable dust) and respirable crystalline silica source tracking in households located proximal to gold mine tailings in Johannesburg, South Africa

The emulsifying properties of egg yolk phosphatidycholine

The emulsifying properties of egg yolk phosphatidycholine

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