Search Results

  • Chromatographic separation at a preparative scale of egg white ovalbumin and its application in the elaboration of yogurt mousse [2006]

    Category:
    Artículos
    Authors:
    José Mario Díaz Fernández , Manuel Rendueles de la Vega , Benjamín Paredes García-Viniegras , Samuel González
    Date:
    01 of January of 2006
    It Is a Part of:
    Journal of Food Process Engineering, 29(1)