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T. WAKAMATU, Y. SATO and Y. SAITO On Sodium Chloride Action in the Gelation Process of Low Density Lipoprotein (LDL) from Hen Egg Yolk Journal of Food Science 48

Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1983.tb10777.x

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