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Effect of sodium caseinate and κ-carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition

✍ Scribed by Z Pietrasik; A Jarmoluk

Book ID: 117672256
Publisher: Elsevier Science
Year: 2003
Tongue: English
Weight: 322 KB
Volume: 36
Category: Article
ISSN: 0963-9969
DOI: 10.1016/s0963-9969(02)00170-9

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