Sensory analysis, nutritional assessment and development of novel foods
SANADNF
Universidad Nacional Autónoma de México
Ciudad de México, MéxicoPublications in collaboration with researchers from Universidad Nacional Autónoma de México (2)
2009
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Effect of setting conditions using microbial transglutaminase during obtention of beef gels
Journal of Food Process Engineering, Vol. 32, Núm. 2, pp. 221-234
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Mechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold binding
Meat Science, Vol. 83, Núm. 2, pp. 229-238