Effect of sodium caseinate and kappa-carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition

2003

Pietrasik, Z. | Jarmoluk, A.


书目信息
Food research international
36 3 页码 285 - 294 ISSN 0963-9969
其它主题
Aminoacyltransferases; Springiness; Muscle tissues
语言
英语
类型
Text; Journal Article

2024-02-28
MODS
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