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November 1, 1964Journal of Food Science

Properties of Yolk‐Containing Solids with Added Carbohydrates

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Authors

LKLeo KlineWestern Regional Research CenterTST. F. SugiharaAgricultural Research ServiceJMJohn J. MeehanSeattle Children's Hospital

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Kline et al. (1964) studied this question.

synapsesocial.com/papers/6a98cab6ea739e5cccf59baahttps://doi.org/10.1111/j.1365-2621.1964.tb00434.x
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1THE STRUCTURE OF THE YOLK OF THE HEN'S EGG AS STUDIED BY ELECTRON MICROSCOPY1961 · 80 citations
  2. 2COMPOSITION AND PROPERTIES OF SOLUBLE LIPOPROTEINS IN RELATION TO STRUCTURE1962 · 48 citations