Inhibition of Food-Borne Bacteria by Thermo-Chemically Modified Egg White Lysozyme

African Journal of Microbiology Research
doi 10.5897/ajmr2013.6224
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Academic Journals

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy