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About this Agricultural and Biological Sciences article
Hen Egg Yolk Prevents Bacterial Adherence: A Novel Function for a Familiar Food by T. Deignan; A. Alwan; L. Malone; J. Kelly; C. O'Farrelly is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- T. Deignan; A. Alwan; L. Malone; J. Kelly; C. O'Farrelly
- Publisher
- Institute of Food Technologists; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 0022-1147)
- Published
- 2001
- Field
- Agricultural and Biological Sciences (Life Sciences)
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