Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat
Martínez-Maldonado, M.A., Velazquez, G., Ramírez de León, José Alberto, Borderías, A.J., Moreno, H.M.
Published in Innovative food science & emerging technologies (01.01.2020)
Published in Innovative food science & emerging technologies (01.01.2020)
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