Composition and Functional Properties of Cholesterol Reduced Egg Yolk

Poultry Science

Volumn 76, Issue 4, 1997, Pages 649-653

  Awad, A C ^a   Bennink, M R ^a   Smith, D M ^a  

^a Michigan State University   (United States)

Author keywords

Cholesterol; Composition; Egg yolk; Function; cyclodextrin

Indexed keywords

BETA CAROTENE; CHOLESTEROL; CYCLODEXTRIN; FATTY ACID; LIPID; TRIACYLGLYCEROL;

ANIMAL; ANIMAL DISEASE; ARTICLE; CHEMISTRY; CHICKEN; COOKING; EGG YOLK; FEMALE; FOOD HANDLING; METHODOLOGY; PH; PHYSIOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS;

ANIMALS; BETA CAROTENE; CHICKENS; CHOLESTEROL; COOKERY; CYCLODEXTRINS; EGG YOLK; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FATTY ACIDS; FEMALE; FOOD HANDLING; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; LIPIDS; TRIGLYCERIDES;

EID: 0031116440     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/76.4.649     Document Type: Article

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