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

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

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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
Yıldız Technical University Affiliated: Yes