PHYSICOCHEMICAL CHARACTERISTICS AND BACTERIOSTATIC ABILITY OF MODIFIED LYSOZYME FROM LACTIC ACID-INDUCED GELLED EGG WHITE POWDER

@article{Chen2012PHYSICOCHEMICALCA,
  title={PHYSICOCHEMICAL CHARACTERISTICS AND BACTERIOSTATIC ABILITY OF MODIFIED LYSOZYME FROM LACTIC ACID-INDUCED GELLED EGG WHITE POWDER},
  author={Shiang-Liang Chen and Yih-Ming Weng and Jan-Jeng Huang and Kenneth Lin},
  journal={Journal of Food Processing and Preservation},
  year={2012},
  volume={36},
  pages={232-241}
}

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