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Capítulo de Libro
Influence of pH and type of acid anion on the linear viscoelastic properties of Egg Yolk
dc.creator | Aguilar García, José Manuel | |
dc.creator | Cordobés Carmona, Felipe | |
dc.creator | Fuente Feria, Julia de la | |
dc.creator | Fernández-Espada Ruíz, Lucía | |
dc.date.accessioned | 2015-09-30T08:05:23Z | |
dc.date.available | 2015-09-30T08:05:23Z | |
dc.date.issued | 2013 | |
dc.identifier.isbn | 978-84-616-6551-8 | es |
dc.identifier.uri | http://hdl.handle.net/11441/29028 | |
dc.description | Libro en acceso abierto en Internet. Patrocinador: Andalousian Government through the project TEP-6134-2010. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | F.J. Rubio - Hernández , A.I Gómez - Merino, C. Pino, L. Parras, L. Campo - Deaño, F.J Galindo - Rosales and J.F. Velázquez Navarro | es |
dc.relation.ispartof | Perspectives in Fundamental and Applied Rheology. V. I, Part II: Food, Cosmetics and Pharmaceutical Products, 2nd ed., pp. 143-148 | es |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | Influence of pH and type of acid anion on the linear viscoelastic properties of Egg Yolk | es |
dc.type | info:eu-repo/semantics/bookPart | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Ingeniería Química | es |
dc.relation.publisherversion | http://www.e-rheo-iba.org/Papers/Perspectives%20in%20Fundamental%20and%20Applied%20Rheology.pdf | es |
dc.identifier.idus | https://idus.us.es/xmlui/handle/11441/29028 |
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