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A particularly important emulsifying agent in egg yolk is (1) vitelline, (2) lecithin, (3) ...

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A particularly important emulsifying agent in egg yolk is (1) vitelline, (2) lecithin, (3) ...

A particularly important emulsifying agent in egg yolk is

(1) vitelline, (2) lecithin, (3) avidin, (4) biotin, (5) none of these.

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