Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder
- 31 August 2005
- journal article
- Published by Elsevier in Meat Science
- Vol. 70 (4) , 743-749
- https://doi.org/10.1016/j.meatsci.2005.03.011
Abstract
No abstract availableKeywords
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