Publications in collaboration with researchers from Universidad Nacional Autónoma de México (2)

2009

  1. Effect of setting conditions using microbial transglutaminase during obtention of beef gels

    Journal of Food Process Engineering, Vol. 32, Núm. 2, pp. 221-234

  2. 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