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.

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DOI: 10.1016/J.IFSET.2019.102253 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus