title: Detection of hen's egg white lysozyme in food: comparison between a sensitive hplc and a commercial ELISA method.
authors.affiliation: Research Group of Food Chemistry and Human Nutrition Department of Food Safety and Food Quality, Ghent University Coupure Links 653, BE-9000 Gent, Belgium.
authors.forename: B
authors.initials: B
authors.lastname: Kerkaert
authors.forename: B
authors.initials: B
authors.lastname: De Meulenaer
mesh_terms: D002611:Cheese / Q000032:analysis; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D004529:Egg White; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005512:Food Hypersensitivity / Q000517:prevention & control; D005520:Food Preservatives / Q000302:isolation & purification*; D006801:Humans; D009113:Muramidase / Q000276:immunology / Q000302:isolation & purification*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity
chemical_list: D005520:Food Preservatives; D009113:Muramidase