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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 , Samuel González , Benjamín Paredes García-Viniegras
- Date:
- 01 of January of 2006
- It Is a Part of:
- Journal of Food Process Engineering, 29(1)