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Binding and textural properties of beef gels processed with κ-carrageenan, egg albumin and microbial transglutaminase

Food ChemistryBiopolymer GelBiochemistryFood AnalysisBeef GelsMicrobial TransglutaminaseFood EngineeringEgg AlbuminMeat QualityMeat ScienceFood TechnologyBiomolecular EngineeringHealth Sciences