Use of Hen Egg White Lysozyme in the Food Industry

  • Tiziana Silvetti, Stefano Morandi, Martin Hintersteiner, Milena Brasca
  • January 2017, Elsevier
  • DOI: 10.1016/b978-0-12-800879-9.00022-6

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http://dx.doi.org/10.1016/b978-0-12-800879-9.00022-6

The following have contributed to this page: Dr Milena Brasca and SUPASITH SRISA-ARDRUKH