Impact of salt, phosphate and temperature on the effect of a transglutaminase (F XIIIa) on the texture of restructured meat - Concepedia

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Impact of salt, phosphate and temperature on the effect of a transglutaminase (F XIIIa) on the texture of restructured meat

79

Citations

6

References

1995

Year

Ghita Studsgaard Nielsen, B.R. Petersen, A.J. Møller

Restructured MeatBiochemistryFood AnalysisMeat QualityFood QualityF XiiiaMeat ScienceFood SafetyHealth Sciences

References

	Year	Citations

Page 1