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| Share This Page, Choose Your Platform! FacebookTwitterLinkedInWhatsappEmail