Emulsification of comercial dairy proteins with exhaustively washed muscle
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 63, no. 6 (1998), p. 1012-1017 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00845cab#a22003014c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID079780 | ||
| 003 | OAG | ||
| 008 | 990825s1998 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Imm, J. Y. |
| 245 | 1 | 0 | |a Emulsification of comercial dairy proteins with exhaustively washed muscle |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Proteínas de la leche |
| 650 | # | 4 | |a Lactosuero |
| 650 | # | 4 | |a Proteínas |
| 650 | # | 4 | |a Proteínas de suero de leche |
| 650 | # | 4 | |a Pollo |
| 650 | # | 4 | |a Carne de pollo |
| 650 | # | 4 | |a Emulsificación |
| 650 | # | 4 | |a Emulsión |
| 650 | # | 4 | |a Caseinatos |
| 773 | 0 | # | |t Journal of Food Science |g v. 63, no. 6 (1998), p. 1012-1017 |
| 999 | # | # | |a OLGA |
