Studies on application of transglutaminase to meat and meat products Part II. The effect of microbial transglutaminase on gelation of myosin B, myosin and actin.
Open Access
- 1 January 1990
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 37 (6) , 446-453
- https://doi.org/10.3136/nskkk1962.37.6_446
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