Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat

  1. Martínez-Maldonado, M.A.
  2. Velazquez, G.
  3. Ramírez de León, J.A.
  4. Borderías, A.J.
  5. Moreno, H.M.
Zeitschrift:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Datum der Publikation: 2020

Ausgabe: 59

Art: Artikel

DOI: 10.1016/J.IFSET.2019.102253 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus