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Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids
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Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids

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[Comparative characteristics of basic lipids and fatty acids in moose and cow's milk]

Iu A Bogdarin, V M Dzhurovich

    Voprosy Pitaniia
    |January 1, 1988
    PubMed

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