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

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

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 35, March 2014, Pages 264-269

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