Use of Soy Protein and Microbial Transglutaminase as a Binder in Low-sodium Restructured Meats

✍ Scribed by C.-Y. Tsao; Y.-C. Kao; J.-F. Hsieh; S.-T. Jiang

• Book ID: 108823754
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 482 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb09613.x