IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Conferinţa "Modern technologies, in the food industry" – 2012 by Subject "egg white lysozyme"

Browsing Conferinţa "Modern technologies, in the food industry" – 2012 by Subject "egg white lysozyme"

Sort by: Order: Results:

  • MIJA, Nina; RUBŢOV, Silvia; BUGAN, Leon (Tehnica UTM, 2012)
    In the era of advanced molecular technologies a great importance have the utilization of functional qualities of food ingredients. Lysozyme is one of the protein fractions of egg white that possess enzymatic and antibacterial ...

Search DSpace


Browse

My Account