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Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

✍ Scribed by Martínez, Miguel A.; Robledo, Verónica; Velazquez, Gonzalo; Ramírez, José A.; Vázquez, Manuel; Uresti, Rocío M.

No coin nor oath required. For personal study only.

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