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
  • Yıldız Technical University Affiliated: Yes