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Thermal inactivation of lysozyme as influenced by pH, sucrose and sodium chloride and inactivation and preservative effect in beer

Food ChemistrySodium ChlorideBiomanufacturingEngineeringBiochemistryPreservative EffectBiochemical EngineeringFood PreservationThermal ProcessingFood ProcessingThermal InactivationFood TechnologyBiomolecular EngineeringHealth Sciences