Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles European Food Research and Technology Year : 2001

Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin

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Food engineering

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Submitted on : Sunday, May 31, 2020-4:17:28 PM

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hal-02672654 , version 1 (31-05-2020)

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  • HAL Id : hal-02672654 , version 1
  • PRODINRA : 60076

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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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