dc.contributor.author | Hoyo González, María del Pilar del | |
dc.contributor.author | Rendueles de la Vega, Manuel | |
dc.contributor.author | Díaz Fernández, José Mario | |
dc.date.accessioned | 2013-01-30T09:55:49Z | |
dc.date.available | 2013-01-30T09:55:49Z | |
dc.date.issued | 2008 | |
dc.identifier.citation | Meat Science, 78(4), p. 522-528 (2008); doi:10.1016/j.meatsci.2007.07.024 | spa |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/10651/5832 | |
dc.format.extent | p. 522-528 | spa |
dc.language.iso | eng | |
dc.relation.ispartof | Meat Science | spa |
dc.source | WOK | spa |
dc.title | Effect of processing on functional properties of animal blood plasma | spa |
dc.type | journal article | |
dc.identifier.local | 1184 | spa |
dc.identifier.doi | 10.1016/j.meatsci.2007.07.024 | |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.meatsci.2007.07.024 | spa |