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, (Full Text)

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