Binding and textural properties of beef gels as affected by protein, κ-carrageenan and microbial transglutaminase addition - Concepedia

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Binding and textural properties of beef gels as affected by protein, κ-carrageenan and microbial transglutaminase addition

102

Citations

27

References

2002

Year

Z. Pietrasik, Eunice C.Y. Li‐Chan

Food Research International

EngineeringBiochemistryNatural SciencesFood AnalysisBiotechnologyBeef GelsPolysaccharideProtein EngineeringMeat QualityTextural PropertiesMicrobial Transglutaminase AdditionMeat ScienceBiomolecular Engineering

References

	Year	Citations

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