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Egg Yolk Lipids
| Content Provider | Scilit |
|---|---|
| Author | Juneja, L. R. |
| Copyright Year | 2018 |
| Description | The name “lecithin” is derived from the Greek name “Lekithos” corresponding to egg yolk, from which the lipid was the first isolated. The mature egg yolk of the domestic hen egg processes a remarkably constant lipid and lipoprotein composition depending upon the feed composition. The great uniformity in the composition of the egg yolk lipids (EYL) serves to maintain its chemical and physical properties in various industrial applications. Book Name: Hen Eggs |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2006-0-18083-3&isbn=9780203752081&doi=10.1201/9780203752081-6&format=pdf |
| Ending Page | 98 |
| Page Count | 26 |
| Starting Page | 73 |
| DOI | 10.1201/9780203752081-6 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2018-05-04 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Hen Eggs Agriculture and Animal Production Egg Yolk Corresponding Serves Yolk Lipids Lekithos |
| Content Type | Text |
| Resource Type | Chapter |