The chemistry of lysozyme and its use as a food preservative and a pharmaceutical

C R C Critical Reviews in Food Science and Nutrition

Volumn 26, Issue 4, 1988, Pages 359-395

  Proctor, Valerie A ^a   Cunningham, F E ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRESERVATIVE; LYSOZYME;

AMINO ACID SEQUENCE; ANIMAL; BACTERIUM; CHEMISTRY; DRUG EFFECT; ENZYME STABILITY; ENZYMOLOGY; HUMAN; LACRIMAL FLUID; METABOLISM; MOLECULAR GENETICS; RADIATION EXPOSURE; REVIEW; SALIVA; SKIN;

AMINO ACID SEQUENCE; ANIMAL; BACTERIA; CHEMISTRY; ENZYME STABILITY; FOOD PRESERVATIVES; HUMAN; MOLECULAR SEQUENCE DATA; MURAMIDASE; SALIVA; SKIN; TEARS;

EID: 0023728756     PISSN: 00990248     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408398809527473     Document Type: Article

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