Egg yolk plasma: Separation, characteristics and future prospects

dc.contributor.author	Laca Pérez, Amanda
dc.contributor.author	Paredes García-Viniegras, Benjamín
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2015-07-13T11:29:18Z
dc.date.available	2015-07-13T11:29:18Z
dc.date.issued	2015
dc.identifier.citation	Lwt-Food Science and Technology, 62(1), p. 7-10 (2015); doi:10.1016/j.lwt.2015.01.048
dc.identifier.issn	0023-6438
dc.identifier.issn	1096-1127
dc.identifier.uri	http://hdl.handle.net/10651/31752
dc.format.extent	p. 7-10
dc.language.iso	eng
dc.relation.ispartof	Lwt-Food Science and Technology
dc.rights	© 2015 Elsevier Ltd.
dc.source	WOS:000351645800002
dc.title	Egg yolk plasma: Separation, characteristics and future prospects
dc.type	journal article
dc.identifier.doi	10.1016/j.lwt.2015.01.048
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.lwt.2015.01.048

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