Rheological characterisation of yolk-based gels and Staphylococcus growth
Publication date:
2020
Publisher version:
Citación:
International Journal of Food Science and Technology, 56(4), p. 1741-1749 (2020); doi:10.1111/ijfs.14799
Descripción física:
p. 1741-1749
ISSN:
DOI:
Patrocinado por:
This study was conducted thanks to funding from theEmployment, Industry and Tourism Office of the Principality of Asturias (Spain) through project IDI/2018/000127
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