Abeyrathne, E D N S <br/><br/>
Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--a review.  [electronic resource] 

 -  Poultry science  Dec 2013 
 - 3292-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.3382/ps.2013-03391  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Avian Proteins--chemistry<br/>Chickens--physiology<br/>Dietary Supplements<br/>Egg Proteins--chemistry<br/>Egg White--chemistry<br/>Food Handling<br/>Pharmaceutical Preparations--chemistry