Publicación:
EFFECTS OF HIGH HYDROSTATIC PRESSURE (HHP) ON PROTEIN STRUCTURE AND DIGESTIBILITY OF RED ABALONE (HALIOTIS RUFESCENS) MUSCLE

Vista sencilla de ítem
dc.creatorYAMIRA CEPERO BETANCOURT
dc.creatorMAURICIO ALEJANDRO OPAZO NAVARRETE
dc.creatorGIPSY ELIZABETH TABILO MUNIZAGA
dc.creatorMARIO OSVALDO PÉREZ WON
dc.date2020
dc.date.accessioned2025-01-10T15:09:39Z
dc.date.available2025-01-10T15:09:39Z
dc.date.issued2020
dc.description.abstract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
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.ifset.2019.102282
dc.identifier.issn1878-5522
dc.identifier.issn1466-8564
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/10708
dc.languagespa
dc.publisherInnovative Food Science & Emerging Technologies
dc.relation.uri10.1016/j.ifset.2019.102282
dc.rightsPUBLICADA
dc.titleEFFECTS OF HIGH HYDROSTATIC PRESSURE (HHP) ON PROTEIN STRUCTURE AND DIGESTIBILITY OF RED ABALONE (HALIOTIS RUFESCENS) MUSCLE
dc.title.alternativeEFECTOS DE LA ALTA PRESIÓN HIDROSTÁTICA (HHP) SOBRE LA ESTRUCTURA PROTEICA Y LA DIGESTIBILIDAD DEL MÚSCULO ABULÓN ROJO (HALIOTIS RUFESCENS)
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
Archivos
Colecciones
Artículos científicos