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Effect of sodium caseinate and κ-carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition
Z Pietrasik, A JarmolukVolume:
36
Year:
2003
Language:
english
DOI:
10.1016/s0963-9969(02)00170-9
File:
PDF, 322 KB
english, 2003