Open AccessATTEMPT TO INCREASE FUNCTIONALITY OF PREPARATIONS PRODUCED BY HIGH-TEMPERATURE MODIFICATION OF LYSOZYME
Author(s) -
Robert Borowiak,
Grzegorz Leśnierowski
Publication year - 2012
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2012/84/124-134
Subject(s) - lysozyme , chemistry , chemical engineering , biochemistry , engineering