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Rheological characterisation of yolk-based gels and Staphylococcus growth

Author:
Alonso, Paula; Laca Pérez, AmandaUniovi authority; Laca Pérez, AdrianaUniovi authority; Díaz Fernández, José MarioUniovi authority
Publication date:
2020
Publisher version:
https://doi.org/10.1111/ijfs.14799
Citación:
International Journal of Food Science and Technology, 56(4), p. 1741-1749 (2020); doi:10.1111/ijfs.14799
Descripción física:
p. 1741-1749
URI:
http://hdl.handle.net/10651/57991
ISSN:
0950-5423
DOI:
10.1111/ijfs.14799
Patrocinado por:

This study was conducted thanks to funding from theEmployment, Industry and Tourism Office of the Principality of Asturias (Spain) through project IDI/2018/000127

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© 2020 Institute of Food Science and Technology
This item is protected with a Creative Commons License