Tyrosinase-Aided Protein Cross-Linking: Effects on Gel Formation of Chicken Breast Myofibrils and Texture and Water-Holding of Chicken Breast Meat Homogenate Gels

✍ Scribed by Lantto, R.; Puolanne, E.; Kruus, K.; Buchert, J.; Autio, K.

• Book ID: 127193203
• Publisher: American Chemical Society
• Year: 2007
• Tongue: English
• Weight: 823 KB
• Volume: 55
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0623485