| 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 | 2013-01-30T10:07:00Z | |
| dc.date.available | 2013-01-30T10:07:00Z | |
| dc.date.issued | 2012 | |
| dc.identifier.citation | Journal of Food Engineering, 113(2), p. 245–253 (2012); doi:10.1016/j.jfoodeng.2012.05.042 | spa |
| dc.identifier.issn | 0260-8774 | |
| dc.identifier.uri | http://hdl.handle.net/10651/8241 | |
| dc.language.iso | eng | |
| dc.relation.ispartof | Journal of Food Engineering | spa |
| dc.source | SCOPUS | spa |
| dc.title | Decolorized porcine globin gels produced by heat-induced gelation. Physical and rheological characterization | spa |
| dc.type | journal article | |
| dc.identifier.local | 20120895 | spa |
| dc.identifier.doi | 10.1016/j.jfoodeng.2012.05.042 | |
| dc.relation.publisherversion | http://dx.doi.org/10.1016/j.jfoodeng.2012.05.042 | spa |
