Eggs © PDST Home Economics. Nutritive value of eggs Protein: 13%, HBV, albumin & globulin in white, livetin & vitellin in yolk. Fat: 12%, saturated, in.
W504 – Bulk Analysis. Bulk Analysis - Introduction This session will not make you competent analysts! Aim is to make you aware of how samples are analysed.
BiologySLMay2002P3.pdf
