Effect of cooking on physicochemical and structural properties of jumbo squid (Dosidicus gigas) muscle

Wilfrido Torres-Arreola, Víctor Manuel Ocaño-Higuera, Josafat Marina Ezquerra-Brauer, Betzabe Ebenhezer López-Corona, Francisco Rodríguez-Felix, Reyna Castro-Longoria, Hugo Enrique Ramírez-Guerra*

*Corresponding author for this work

Research output: Contribution to journalArticle

6 Scopus citations
Original languageEnglish
Article numbere13528
JournalJournal of Food Processing and Preservation
Volume42
Issue number2
DOIs
StatePublished - 1 Feb 2018

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