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