http://rdf.ncbi.nlm.nih.gov/pubchem/reference/209484986
Outgoing Links
| Predicate | Object |
|---|---|
| contentType | Book Chapter |
| endingPage | 192 |
| isbn | 978-3-642-51064-9 978-3-642-51062-5 |
| pageRange | 191-192 |
| publicationName | Progress and Trends in Rheology V |
| startingPage | 191 |
| bibliographicCitation | Guerrero A, Miranda J, Partal P. Influence of Processing on the Rheology of Egg Yolk Products. 1998. In: Progress and Trends in Rheology V. : Steinkopff; 1998. |
| creator | http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_c07eba288cfada1e662b099d5e0bf079 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_325cd5f513b3d6eca01ab02ec1532a99 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_8741e8d5c9c7c44111ae3caa314bf8db |
| date | 1998 |
| identifier | https://doi.org/10.1007/978-3-642-51062-5_85 |
| isPartOf | https://isbnsearch.org/isbn/978-3-642-51064-9 https://isbnsearch.org/isbn/978-3-642-51062-5 |
| language | English |
| source | https://www.crossref.org/ https://scigraph.springernature.com/ |
| title | Influence of Processing on the Rheology of Egg Yolk Products |
Total number of triples: 19.