Impact of salt, phosphate and temperature on the effect of a transglutaminase (F XIIIa) on the texture of restructured meat
- 1 January 1995
- journal article
- Published by Elsevier in Meat Science
- Vol. 41 (3) , 293-299
- https://doi.org/10.1016/0309-1740(94)00002-o
Abstract
No abstract availableKeywords
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