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

dc.contributor.authorParedes García-Viniegras, Benjamín 
dc.contributor.authorGonzález, Samuel
dc.contributor.authorRendueles de la Vega, Manuel 
dc.contributor.authorDíaz Fernández, José Mario 
dc.date.accessioned2015-02-18T10:00:44Z
dc.date.available2015-02-18T10:00:44Z
dc.date.issued2006
dc.identifier.citationJournal of Food Process Engineering, 29(1), p. 36-52 (2006)spa
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.urihttp://hdl.handle.net/10651/29776
dc.format.extentp. 36-52spa
dc.language.isoengspa
dc.publisherBlackwell
dc.relation.ispartofJournal of Food Process Engineering, 29(1)spa
dc.titleChromatographic separation at a preparative scale of egg white ovalbumin and its application in the elaboration of yogurt mousseeng
dc.typeinfo:eu-repo/semantics/article
dc.type.dcmitextspa


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