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KMID : 0665219960090040447
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Korean Journal of Food and Nutrition
1996 Volume.9 No. 4 p.447 ~ p.451
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Characteristics of the Egg White Lysozymes from Ogol Fowl and Fowl for the Lysis of an Alkalophilic and Thermophilic Bacillus sp. TA-11
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Abstract
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KEYWORD
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