Purification Process for the Preparation and Characterizations of Hen Egg White Ovalbumin, Lysozyme, Ovotransferrin, and Ovomucoid

Author： Tankrathok Anupong Daduang Sakda Patramanon Rina Araki Tomohiro Thammasirirak Sompong

Publisher： Taylor & Francis Ltd

ISSN： 1082-6068

Source： Preparative Biochemistry & Biotechnology, Vol.39, Iss.4, 2009-10, pp. : 380-399

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