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

dc.contributor.author	Marcet Manrique, Ismael
dc.contributor.author	Laca Pérez, Amanda
dc.contributor.author	Paredes García-Viniegras, Benjamín
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2013-01-30T10:18:24Z
dc.date.available	2013-01-30T10:18:24Z
dc.date.issued	2010
dc.identifier.citation	Food and Bioproducts Processing, 89(2), p. 87-91 (2010); doi:10.1016/j.fbp.2010.04.006	spa
dc.identifier.issn	0960-3085
dc.identifier.uri	http://hdl.handle.net/10651/10359
dc.format.extent	p. 87-91	spa
dc.language.iso	eng
dc.relation.ispartof	Food and Bioproducts Processing	spa
dc.source	Scopus	spa
dc.source.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-77952700265&partnerID=40&md5=d9236b5f027f8bd99a4748aa43b55794
dc.title	IgY isolation from a watery by-product obtained from an egg yolk fractionation process	spa
dc.type	journal article
dc.identifier.local	20100906	spa
dc.identifier.doi	10.1016/j.fbp.2010.04.006
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.fbp.2010.04.006	spa

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