| dc.contributor.author | Paredes García-Viniegras, Benjamín | |
| dc.contributor.author | González, Samuel | |
| dc.contributor.author | Rendueles de la Vega, Manuel | |
| dc.contributor.author | Díaz Fernández, José Mario | |
| dc.date.accessioned | 2015-02-18T10:00:44Z | |
| dc.date.available | 2015-02-18T10:00:44Z | |
| dc.date.issued | 2006 | |
| dc.identifier.citation | Journal of Food Process Engineering, 29(1), p. 36-52 (2006) | spa |
| dc.identifier.issn | 0145-8876 | |
| dc.identifier.issn | 1745-4530 | |
| dc.identifier.uri | http://hdl.handle.net/10651/29776 | |
| dc.format.extent | p. 36-52 | spa |
| dc.language.iso | eng | spa |
| dc.publisher | Blackwell | |
| dc.relation.ispartof | Journal of Food Process Engineering, 29(1) | spa |
| dc.title | Chromatographic separation at a preparative scale of egg white ovalbumin and its application in the elaboration of yogurt mousse | eng |
| dc.type | journal article | |
