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

Miguel A. Martínez, Verónica Robledo, Gonzalo Velazquez, José A. Ramírez, Manuel Vázquez, Rocío M. Uresti

Research output: Contribution to journal › Article › peer-review

18 Scopus citations

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