Egg-white lysozyme as a food preservative: an overview
- 1 July 1991
- journal article
- Published by Taylor & Francis in World's Poultry Science Journal
- Vol. 47 (2), 141-163
- https://doi.org/10.1079/wps19910015
Abstract
Egg-white lysozyme as a food preservative: an overview - Volume 47 Issue 2 - F.E. Cunningham, V.A. Proctor, S.J. GoetschKeywords
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