Formation of ε-(γ-Glutamyl) Lysine Cross-Link in Cured Horse Mackerel Meat Induced by Drying

✍ Scribed by Y. KUMAZAWA; K. SEGURO; M. TAKAMURA; M. MOTOKI

• Book ID: 108818993
• Publisher: Institute of Food Technologists
• Year: 1993
• Tongue: English
• Weight: 665 KB
• Volume: 58
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1993.tb06112.x