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

dc.contributor.author	Paredes García-Viniegras, Benjamín
dc.contributor.author	González, Samuel
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2015-02-18T10:00:44Z
dc.date.available	2015-02-18T10:00:44Z
dc.date.issued	2006
dc.identifier.citation	Journal of Food Process Engineering, 29(1), p. 36-52 (2006)	spa
dc.identifier.issn	0145-8876
dc.identifier.issn	1745-4530
dc.identifier.uri	http://hdl.handle.net/10651/29776
dc.format.extent	p. 36-52	spa
dc.language.iso	eng	spa
dc.publisher	Blackwell
dc.relation.ispartof	Journal of Food Process Engineering, 29(1)	spa
dc.title	Chromatographic separation at a preparative scale of egg white ovalbumin and its application in the elaboration of yogurt mousse	eng
dc.type	journal article

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