Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
K. Katayama (Katayama K), K. B. Chin (Chin KB), S. Yoshihara (Yoshihara S), M. Muguruma (Muguruma M)
Asian-Australas J Anim Sci. 2006;19(1):102-108.   Published online 2005 Dec 6     DOI: https://doi.org/10.5713/ajas.2006.102
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