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Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase
Z. Pietrasik, A. Jarmoluk, P.J. ShandVolume:
40
Year:
2007
Language:
english
DOI:
10.1016/j.lwt.2006.03.003
File:
PDF, 178 KB
english, 2007