Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase

✍ Scribed by Abdulatef M. Ahhmed; Satoshi Kawahara; Kazuyoshi Ohta; Koji Nakade; Takahiko Soeda; Michio Muguruma

• Book ID: 116737034
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 285 KB
• Volume: 76
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2007.01.002