The improvement of gel strength of sausages prepared from three types of meat with microbial transglutaminase.

AHHMED A. , Kawahara S., Soeda T., Muguruma M.

the 51St International Congress of Meat Science and Technology,, Baltimore, United States Of America, 07 August 2005

  • Publication Type: Conference Paper / Full Text
  • City: Baltimore
  • Country: United States Of America