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Rheological characterisation of yolk-based gels and Staphylococcus growth
| dc.contributor.author | Alonso, Paula | |
| dc.contributor.author | Laca Pérez, Amanda | |
| dc.contributor.author | Laca Pérez, Adriana | |
| dc.contributor.author | Díaz Fernández, José Mario | |
| dc.date.accessioned | 2021-02-22T09:51:27Z | |
| dc.date.available | 2021-02-22T09:51:27Z | |
| dc.date.issued | 2020 | |
| dc.identifier.citation | International Journal of Food Science and Technology, 56(4), p. 1741-1749 (2020); doi:10.1111/ijfs.14799 | |
| dc.identifier.issn | 0950-5423 | |
| dc.identifier.uri | http://hdl.handle.net/10651/57991 | |
| dc.description.sponsorship | This study was conducted thanks to funding from theEmployment, Industry and Tourism Office of the Principality of Asturias (Spain) through project IDI/2018/000127 | spa |
| dc.format.extent | p. 1741-1749 | |
| dc.language.iso | eng | spa |
| dc.relation.ispartof | International Journal of Food Science and Technology | spa |
| dc.rights | © 2020 Institute of Food Science and Technology | |
| dc.rights | CC Reconocimiento - No Comercial - Sin Obra Derivada 4.0 Internacional | |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.title | Rheological characterisation of yolk-based gels and Staphylococcus growth | spa |
| dc.type | journal article | spa |
| dc.identifier.doi | 10.1111/ijfs.14799 | |
| dc.relation.projectID | IDI/2018/000127 | spa |
| dc.relation.publisherversion | https://doi.org/10.1111/ijfs.14799 | spa |
| dc.rights.accessRights | open access | |
| dc.type.hasVersion | AM |
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