Open AccessThe freezing point of yolk and white of egg
Author(s) -
H. P. Hale,
William Bate Hardy
Publication year - 1933
Publication title -
proceedings of the royal society of london series b containing papers of a biological character
Language(s) - English
Resource type - Journals
eISSN - 2053-9185
pISSN - 0950-1193
DOI - 10.1098/rspb.1933.0022
Subject(s) - yolk , egg white , connective tissue , white (mutation) , membrane , vitelline membrane , anatomy , shell (structure) , materials science , chemistry , biology , composite material , microbiology and biotechnology , biochemistry , food science , embryo , genetics , oocyte , gene
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