Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat
Trabajo presentado a la 49th West European Fish Technologists Association (WEFTA), celebrada en Tórshavn (Islas Feroe) del 15 al 17 de octubre de 2019.
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| Main Authors: | , , |
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| Format: | comunicación de congreso biblioteca |
| Published: |
2019
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| Online Access: | http://hdl.handle.net/10261/203935 |
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