Mejoramiento de la textura de un producto reconstituido de trozos de camarón empleando la enzima Transglutaminasa.// Improvement of the texture of a reconstituted product based on shrimp pieces using the enzyme transglutaminase. CIENCIA UNEMI, [S. l.], v. 10, n. 24, p. 74–81, 2017. DOI: 10.29076/issn.2528-7737vol10iss24.2017pp74-81p. Disponível em: https://ojs.unemi.edu.ec/index.php/cienciaunemi/article/view/560. Acesso em: 5 nov. 2024.