Effects of transglutaminase, tyrosinase and freeze-dried apple pomace powder on gel forming and structure of pork meat

✍ Scribed by Raija Lantto; Paula Plathin; Markku Niemistö; Johanna Buchert; Karin Autio

• Book ID: 116725764
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 244 KB
• Volume: 39
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2005.07.008