Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder

✍ Scribed by M.A. Dimitrakopoulou; J.A. Ambrosiadis; F.K. Zetou; J.G. Bloukas

• Book ID: 116736546
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 126 KB
• Volume: 70
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.03.011