CHROMATOGRAPHIC SEPARATION AT A PREPARATIVE SCALE OF EGG WHITE OVALBUMIN AND ITS APPLICATION IN THE ELABORATION OF YOGURT MOUSSE

✍ Scribed by B. PAREDES; S. GONZÁLEZ; M. RENDUELES; M. DÍAZ

• Book ID: 111339042
• Publisher: John Wiley and Sons
• Year: 2006
• Tongue: English
• Weight: 315 KB
• Volume: 29
• Category: Article
• ISSN: 0145-8876
• DOI: 10.1111/j.1745-4530.2006.00048.x