M. Muguruma Et Al. , "Comparative study between the effects of adding polyglutamyl and transglutaminase on the textural quality and cooking yield of sausage," the 53rd International Congress of Meat Science and Technology , Beijin, China, pp.565-566, 2007
Muguruma, M. Et Al. 2007. Comparative study between the effects of adding polyglutamyl and transglutaminase on the textural quality and cooking yield of sausage. the 53rd International Congress of Meat Science and Technology , (Beijin, China), 565-566.
Muguruma, M., AHHMED, A., Namba, Y., Utani, K., & NAKAMURA, T., (2007). Comparative study between the effects of adding polyglutamyl and transglutaminase on the textural quality and cooking yield of sausage . the 53rd International Congress of Meat Science and Technology (pp.565-566). Beijin, China
Muguruma, Michio Et Al. "Comparative study between the effects of adding polyglutamyl and transglutaminase on the textural quality and cooking yield of sausage," the 53rd International Congress of Meat Science and Technology, Beijin, China, 2007
Muguruma, Michio Et Al. "Comparative study between the effects of adding polyglutamyl and transglutaminase on the textural quality and cooking yield of sausage." the 53rd International Congress of Meat Science and Technology , Beijin, China, pp.565-566, 2007
Muguruma, M. Et Al. (2007) . "Comparative study between the effects of adding polyglutamyl and transglutaminase on the textural quality and cooking yield of sausage." the 53rd International Congress of Meat Science and Technology , Beijin, China, pp.565-566.
@conferencepaper{conferencepaper, author={Michio Muguruma Et Al. }, title={Comparative study between the effects of adding polyglutamyl and transglutaminase on the textural quality and cooking yield of sausage}, congress name={the 53rd International Congress of Meat Science and Technology}, city={Beijin}, country={China}, year={2007}, pages={565-566} }