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IgY isolation from a watery by-product obtained from an egg yolk fractionation process

dc.contributor.authorMarcet Manrique, Ismael 
dc.contributor.authorLaca Pérez, Amanda 
dc.contributor.authorParedes García-Viniegras, Benjamín 
dc.contributor.authorDíaz Fernández, José Mario 
dc.date.accessioned2013-01-30T10:18:24Z
dc.date.available2013-01-30T10:18:24Z
dc.date.issued2010
dc.identifier.citationFood and Bioproducts Processing, 89(2), p. 87-91 (2010); doi:10.1016/j.fbp.2010.04.006spa
dc.identifier.issn0960-3085
dc.identifier.urihttp://hdl.handle.net/10651/10359
dc.format.extentp. 87-91spa
dc.language.isoeng
dc.relation.ispartofFood and Bioproducts Processingspa
dc.sourceScopusspa
dc.source.urihttp://www.scopus.com/inward/record.url?eid=2-s2.0-77952700265&partnerID=40&md5=d9236b5f027f8bd99a4748aa43b55794
dc.titleIgY isolation from a watery by-product obtained from an egg yolk fractionation processspa
dc.typeinfo:eu-repo/semantics/article
dc.identifier.local20100906spa
dc.identifier.doi10.1016/j.fbp.2010.04.006
dc.type.dcmitextspa
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.fbp.2010.04.006spa


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