A method of egg yolk fractionation. Characterization of fractions

dc.contributor.author	Laca Pérez, Amanda
dc.contributor.author	Paredes García-Viniegras, Benjamín
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2013-01-30T09:59:05Z
dc.date.available	2013-01-30T09:59:05Z
dc.date.issued	2010
dc.identifier.citation	Food Hydrocolloids, 24(4), p. 434-443 (2010); doi:10.1016/j.foodhyd.2009.11.010	spa
dc.identifier.issn	0268-005X
dc.identifier.uri	http://hdl.handle.net/10651/6601
dc.format.extent	p. 434-443	spa
dc.language.iso	eng
dc.relation.ispartof	Food Hydrocolloids	spa
dc.source	WOK	spa
dc.title	A method of egg yolk fractionation. Characterization of fractions	eng
dc.type	journal article
dc.identifier.local	20100481	spa
dc.identifier.doi	10.1016/j.foodhyd.2009.11.010
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.foodhyd.2009.11.010	spa

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