Possibilities of yolk rheological measurements to characterise egg origin and processing properties

dc.contributor.author	Laca Pérez, Amanda
dc.contributor.author	Paredes García-Viniegras, Benjamín
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2016-03-22T13:15:14Z
dc.date.available	2016-03-22T13:15:14Z
dc.date.issued	2010
dc.identifier.citation	Afinidad, 67(546), p. 119-122 (2010)
dc.identifier.issn	0001-9704
dc.identifier.uri	http://hdl.handle.net/10651/35787
dc.format.extent	p. 119-122
dc.language.iso	eng
dc.relation.ispartof	Afinidad
dc.rights	© 2006 ISTE Ltd.
dc.source	Scopus
dc.source.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-79952263860&partnerID=40&md5=939dc856c6a3b38ecb50e85d89b5012e
dc.title	Possibilities of yolk rheological measurements to characterise egg origin and processing properties
dc.type	journal article

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