Preservative effect of egg white lysozyme added to cooked sausage

• 1 January 1969
• journal article
• Published by Japanese Society of Animal Science in Nihon Chikusan Gakkaiho
• Vol. 40  (6) , 243-248
• https://doi.org/10.2508/chikusan.40.243

Abstract

Keywords

• PRESERVATIVE EFFECT
• COOKED SAUSAGE
• WHITE LYSOZYME
• LYSOZYME ADDED
• EGG WHITE