Effect of precooking temperature and microbial...

Food Hydrocolloids 2014 / 03 Vol. 35

Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

Martínez, Miguel A., Robledo, Verónica, Velazquez, Gonzalo, Ramírez, José A., Vázquez, Manuel, Uresti, Rocío M.
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Volume:
35
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.06.001
Date:
March, 2014
File:
PDF, 279 KB
english, 2014
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