Repositorio Institucional de la Universidad de Oviedo

Chromatographic separation at a preparative scale of egg white ovalbumin and its application in the elaboration of yogurt mousse

Author:

Paredes García-Viniegras, Benjamín; González, Samuel; Rendueles de la Vega, Manuel; Díaz Fernández, José Mario

Publication date:

2006

Editorial:

Blackwell

Citación:

Journal of Food Process Engineering, 29(1), p. 36-52 (2006)

Descripción física:

p. 36-52

URI:

http://hdl.handle.net/10651/29776

ISSN:

0145-8876; 1745-4530