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Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

✍ Scribed by Raija Lantto; Eero Puolanne; Kati Katina; Markku Niemistö; Johanna Buchert; Karin Autio

Book ID
105899457
Publisher
Springer
Year
2006
Tongue
English
Weight
373 KB
Volume
225
Category
Article
ISSN
0044-3026

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