Harvard Catalyst Profiles

Contact, publication, and social network information about Harvard faculty and fellows.

Bactericidal Action of Egg yolk Phosvitin against Escherichia coli under Thermal Stress. J. Agric. Food Chem

Bactericidal Action of Egg yolk Phosvitin against Escherichia coli under Thermal Stress. J. Agric. Food Chem. 2000; 48(5):1503-1506.


Funded by the NIH National Center for Advancing Translational Sciences through its Clinical and Translational Science Awards Program, grant number UL1TR002541.