Preservative Effect of Egg-White Lysozyme on Salami Sausage

• 1 January 1970
• journal article
• Published by Japanese Society of Animal Science in Nihon Chikusan Gakkaiho
• Vol. 41  (3) , 143-150
• https://doi.org/10.2508/chikusan.41.143

Abstract

Keywords

• PRESERVATIVE EFFECT
• SALAMI SAUSAGE
• WHITE LYSOZYME
• EGG WHITE