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Effect of processing on functional properties of animal blood plasma

dc.contributor.authorHoyo González, María del Pilar del 
dc.contributor.authorRendueles de la Vega, Manuel 
dc.contributor.authorDíaz Fernández, José Mario 
dc.date.accessioned2013-01-30T09:55:49Z
dc.date.available2013-01-30T09:55:49Z
dc.date.issued2008
dc.identifier.citationMeat Science, 78(4), p. 522-528 (2008); doi:10.1016/j.meatsci.2007.07.024spa
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/10651/5832
dc.format.extentp. 522-528spa
dc.language.isoeng
dc.relation.ispartofMeat Sciencespa
dc.sourceWOKspa
dc.titleEffect of processing on functional properties of animal blood plasmaspa
dc.typejournal article
dc.identifier.local1184spa
dc.identifier.doi10.1016/j.meatsci.2007.07.024
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.meatsci.2007.07.024spa


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