Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins

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2021-03-28

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Elsevier BV

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Differential scanning calorimetry, Fourier transform infrared spectroscopy, Denaturation (fissile materials), Rheometry, Chemistry, Pascalization, Myosin, Chromatography, Analytical Chemistry (journal), Chemical engineering, Nuclear chemistry, High pressure

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https://riuat.uat.edu.mx/handle/123456789/2545

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Documentación Cientifica

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Acceso restringido / Suscripción (Metadatos de producción científica)
Except where otherwise noted, this item's license is described as Acceso restringido / Suscripción (Metadatos de producción científica)