Journal Articles
European Food Research and Technology
Year : 2001
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https://hal.inrae.fr/hal-02672654
Submitted on : Sunday, May 31, 2020-4:17:28 PM
Last modification on : Wednesday, June 12, 2024-3:47:04 PM
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Thomas Croguennec, F. Nau, Stephane Pezennec, M. Piot, G. Brulé. Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin. European Food Research and Technology, 2001, 212, pp.296-301. ⟨hal-02672654⟩
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