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Development and characterization of egg yolk and egg yolk fractions edible films
dc.contributor.author | Fuertes, Sandra | |
dc.contributor.author | Laca Pérez, Amanda | |
dc.contributor.author | Oulego Blanco, Paula | |
dc.contributor.author | Paredes García-Viniegras, Benjamín | |
dc.contributor.author | Rendueles de la Vega, Manuel | |
dc.contributor.author | Díaz Fernández, José Mario | |
dc.date.accessioned | 2017-10-31T10:47:42Z | |
dc.date.available | 2017-10-31T10:47:42Z | |
dc.date.issued | 2017 | |
dc.identifier.citation | Food Hydrocolloids, 70, p. 229-239 (2017); doi:10.1016/j.foodhyd.2017.04.007 | |
dc.identifier.issn | 0268-005X | |
dc.identifier.uri | http://hdl.handle.net/10651/43863 | |
dc.description.sponsorship | This study was developed thanks to funding from the Economy and Employment Office of Principality of Asturias (Spain) through project GRUPIN14-140. Technical assistance from the Scientific Technical Services of the University of Oviedo is gratefully acknowledged. | |
dc.format.extent | p. 229-239 | |
dc.language.iso | eng | |
dc.relation.ispartof | Food Hydrocolloids | |
dc.rights | ©, | |
dc.source | Scopus | |
dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85017554633&doi=10.1016%2fj.foodhyd.2017.04.007&partnerID=40&md5=34481302ad1f59e39304551d1bae36af | |
dc.title | Development and characterization of egg yolk and egg yolk fractions edible films | |
dc.type | journal article | |
dc.identifier.doi | 10.1016/j.foodhyd.2017.04.007 | |
dc.relation.projectID | GRUPIN14-140 | |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodhyd.2017.04.007 |
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