Effect of microbial transglutaminase and sodium caseinate on quality of chicken döner kebab
- 30 May 2002
- journal article
- Published by Elsevier in Meat Science
- Vol. 63 (3) , 417-421
- https://doi.org/10.1016/s0309-1740(02)00102-x
Abstract
No abstract availableKeywords
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