Thermal behaviour of lyophilized egg yolk and egg yolk fractions

dc.contributor.author	Laca Pérez, Amanda
dc.contributor.author	Paredes García-Viniegras, Benjamín
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2013-01-30T09:59:31Z
dc.date.available	2013-01-30T09:59:31Z
dc.date.issued	2011
dc.identifier.citation	Journal of Food Engineering, 102(1), p. 77-86 (2011); doi:10.1016/j.jfoodeng.2010.08.007	spa
dc.identifier.issn	0260-8774
dc.identifier.uri	http://hdl.handle.net/10651/6693
dc.format.extent	p. 77-86	spa
dc.language.iso	eng
dc.relation.ispartof	Journal of Food Engineering	spa
dc.title	Thermal behaviour of lyophilized egg yolk and egg yolk fractions	spa
dc.type	journal article
dc.identifier.local	20110094	spa
dc.identifier.doi	10.1016/j.jfoodeng.2010.08.007
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.jfoodeng.2010.08.007	spa

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