Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase

✍ Scribed by Z. Pietrasik; A. Jarmoluk; P.J. Shand

• Book ID: 116725879
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 178 KB
• Volume: 40
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2006.03.003