Biotin: the forgotten vitamin.
نویسنده
چکیده
When one heats the yolk, changes occur in the fragile elements that serve to support the vital life force within the egg. The egg yolk, in many ways, is not very different from your own cells. Once your temperature goes above 105 degrees you will start to suffer serious health problems. Similarly, heating the yolk above 105 degrees will also start to cause structural changes in many of the highly perishable components present in the yolk.
منابع مشابه
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ورودعنوان ژورنال:
- The American journal of clinical nutrition
دوره 75 2 شماره
صفحات -
تاریخ انتشار 2002