Published in
Taylor and Francis Group, CyTA - Journal of Food, 2(15), p. 165-170, 2016
DOI: 10.1080/19476337.2016.1156771
Links
Tools
Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins
Journal article published in 2016 by
Verónica Hernández-Robledo,
Miguel Ángel Martínez Maldonado,
Rocío M. Uresti-Marín,
José A. Ramírez,
Gonzalo Velázquez 
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 