Effects of Salt and Polyphosphate on Physical Properties of Meat Gel Treated With Microbial Transglutaminase

Nippon Shokuhin Kagaku Kogaku Kaishi- Japan

doi 10.3136/nskkk.53.109

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Date

January 1, 2006

Authors

Takamasa Kasagi

Katutoshi Yamazaki

Michio Muguruma

Publisher

Japanese Society for Food Science and Technology

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