Abstract
DURING the last few years evidence has been steadily accumulating that the Golgi rings or crescents of certain eggs give rise to fatty yolk. As this conclusion has been challenged by certain authors (for example, Harvey, Quart. Journ. Micr. Sci., 1925), it seems to me desirable to set forth briefly the evidence in favour of the above view in the light of Parat's work, which lends strong support to it.
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NATH, V. The Golgi Origin of Fatty Yolk in the Light of Parat's Work. Nature 118, 767–768 (1926). https://doi.org/10.1038/118767b0
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DOI: https://doi.org/10.1038/118767b0
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