Journal ArticleOPEN ACCESS

Extraction and Processing of Various Components from Egg Yolk

  • LARSEN J
  • FRONING G
Poultry Science (1981) 60(1) 160-167
DOI: 10.3382/ps.0600160
N/ACitations
Citations of this article
23Readers
Mendeley users who have this article in their library.

This article is free to access.

Abstract

An extraction procedure was investigated to separate lipid, aqueous, and protein fractions from egg yolk. Two studies were completed to determine the optimal pH and solvent ratio. The solvents used were ethanol, isopropanol (IPA), hexane-EtOH, and hexane IPA (77:23, w:w).

Cite

CITATION STYLE

APA

LARSEN, J. E., & FRONING, G. W. (1981). Extraction and Processing of Various Components from Egg Yolk. Poultry Science, 60(1), 160–167. https://doi.org/10.3382/ps.0600160

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free