Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins
- Martínez, M.A.
- Robledo, V.
- Velazquez, G.
- Ramírez, J.A.
- Vázquez, M.
- Uresti, R.M.
Journal:
Food Hydrocolloids
ISSN: 0268-005X
Year of publication: 2014
Volume: 35
Pages: 264-269
Type: Article
