Comparative study between the effects of adding polyglutamyl and transglutaminase on the textural quality and cooking yield of sausage


Muguruma M., AHHMED A. , Namba Y., Utani K., NAKAMURA T.

the 53rd International Congress of Meat Science and Technology, Beijin, China, 05 August 2007, pp.565-566

  • Publication Type: Conference Paper / Full Text
  • City: Beijin
  • Country: China
  • Page Numbers: pp.565-566