Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics

✍ Scribed by Hongye Chen; Minyi Han

• Book ID: 116489158
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 566 KB
• Volume: 44
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2011.03.052