Fingerprint
Dive into the research topics of 'Improving of Gelling Capacity of Cooked Crab Meat Proteins'. Together they form a unique fingerprint.- Sort by
- Weight
- Alphabetically
Improving of Gelling Capacity of Cooked Crab Meat Proteins
Gabriela Nallely Trejo-Díaz, Miguel Ángel Martínez-Maldonado, Rocío M. Uresti-Marín, Gonzalo Velazquez, José Alberto Ramírez
Research output: Contribution to journal › Article › peer-review