E D N S Abeyrathne et al.
Poultry science, 93(4), 1001-1009 (2014-04-08)
Ovalbumin, ovotransferrin, ovomucin, and lysozyme are a few of the egg white proteins that can be used as functional components. The objective of this study was to develop a simple, sequential separation method for multiple proteins from egg white. Separated