Der Cholesteringehalt des Eieröls

Berg, P.; Angerhausen, J.

doi:10.1007/bf02025250

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Cholesterol Content Of Egg Products1

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1915

1930

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“…Berg and Angerhauser (1) give the average cholesterol content of fresh egg yolk as 1.40 per cent. The results found in this work indicate a value of 1.36 per cent for the whole fresh egg yolk.…”

Section: Cholesterol Content Of Egg Productsmentioning

confidence: 99%

Cholesterol as a Measure of Egg Yolk in Milk Products

Lampert¹

1930

Ind. Eng. Chem. Anal. Ed.

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Section: Cholesterol Content Of Egg Productsmentioning

confidence: 99%

Cholesterol as a Measure of Egg Yolk in Milk Products

Lampert¹

1930

Ind. Eng. Chem. Anal. Ed.

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Die Nahrungsmittelchemie im Jahre 1914

Rühle¹

1915

Angewandte Chemie

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Die Fettanalyse und die Fettchemie im Kriegsjahre 1915

Fahrion¹

1916

Angewandte Chemie

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1) Eine einaeklammerte Jahreszahl im Text bedeutet den betreffinden friihveren Jahresbericht. 2) Vgl. H o 1 d e , Angew. Chem. 28, 111,r112, 139 [1915]; P a u 1m a n n, Angew. Chem. 28,111,685 119151; H. B e c h h o 1 d , Chem.-Ztg. 19, 283 [1915]; Angew. Chem. 28, 11, 410 [1915]; J e n c k e 1 , Chem.-Ztg. 39, 492 [1915]; E. R. B e s e m f e 1 d e r , Chem.-Ztg. 39, h e w . Ohem. 1016. Aufletstell ( I .

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Der Cholesteringehalt des Eieröls

Abstract: Berg und Angerhausen, Cholesteringehalt des EierSls. 9 1. Januar 1915.] Der Cholesteringehalt des Eieriils.

Cited by 4 publications

References 2 publications

Cholesterol as a Measure of Egg Yolk in Milk Products

Cholesterol as a Measure of Egg Yolk in Milk Products

Die Nahrungsmittelchemie im Jahre 1914

Die Fettanalyse und die Fettchemie im Kriegsjahre 1915

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