| dc.contributor.author | Fernández Martínez, Ayoa | |
| dc.contributor.author | Menéndez Suárez, Violeta | |
| dc.contributor.author | Riera Rodríguez, Francisco Amador | |
| dc.date.accessioned | 2013-01-30T10:02:23Z | |
| dc.date.available | 2013-01-30T10:02:23Z | |
| dc.date.issued | 2012 | |
| dc.identifier.citation | International Journal of Food Science & Technology, 47(3), p. 467–474 (2012); doi:10.1111/j.1365-2621.2011.02865.x | spa |
| dc.identifier.issn | 1365-2621 | |
| dc.identifier.uri | http://hdl.handle.net/10651/7308 | |
| dc.language.iso | eng | |
| dc.publisher | Blackwell Publishing Ltd | |
| dc.relation.ispartof | International Journal of Food Science & Technology | spa |
| dc.source | WILEY | spa |
| dc.title | α-Lactalbumin solubilisation from a precipitated whey protein concentrates fraction: pH and calcium concentration effects | spa |
| dc.type | journal article | |
| dc.identifier.local | 20111692 | spa |
| dc.identifier.doi | 10.1111/j.1365-2621.2011.02865.x | |
| dc.relation.publisherversion | http://dx.doi.org/10.1111/j.1365-2621.2011.02865.x | spa |
