Temperature and pH Affect Transglutaminase‐Catalyzed “Setting” of Crude Fish Actomyosin
- 1 September 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (5) , 1018-1023
- https://doi.org/10.1111/j.1365-2621.1994.tb08180.x
Abstract
No abstract availableKeywords
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