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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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Effect of temperature on the lipid and fatty acid composition of Yersinia pseudotuberculosis

A A Salamah1, M A Ali

  • 1Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia.

The New Microbiologica
|January 1, 1995
PubMed

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