Effect of microbial transglutaminase (Streptomyces mobaraensis) on the restructuring of cooked tuna (Thunnus albacares) fragments
Industrial fish processing, especially tuna, generates large volumes of by-products such as meat fragments which, despite their high nutritional value, present technological limitations for optimal utilization. This study evaluated the use of microbial transglutaminase as a restructuring agent to im...
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| Materyal Türü: | article |
| Dil: | spa |
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2026
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| Online Erişim: | https://revistas.uteq.edu.ec/index.php/cyt/article/view/1171 |
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