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March 5, 2018Journal of Aquatic Food Product Technology

Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab ( Callinectes sapidus )

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Authors

MMMiguel Ángel Martínez-MaldonadoTecnológico Nacional de MéxicoJRJosé A. Ramı́rezFundación Santa Fe de BogotáMMM.G. Méndez-Montealvo

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Martínez-Maldonado et al. (2018) studied this question.

synapsesocial.com/papers/6a94c8152755fc02489f6cf8https://doi.org/10.1080/10498850.2018.1447060
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