Influence of pH and type of acid anion on the linear viscoelastic properties of Egg Yolk

2015-09-302015-09-302013978-84-616-6551-8http://hdl.handle.net/11441/29028Libro en acceso abierto en Internet. Patrocinador: Andalousian Government through the project TEP-6134-2010.application/pdfengAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/Influence of pH and type of acid anion on the linear viscoelastic properties of Egg Yolkinfo:eu-repo/semantics/bookPartinfo:eu-repo/semantics/openAccess