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Studies on application of transglutaminase to meat and meat products Part II. The effect of microbial transglutaminase on gelation of myosin B, myosin and actin.
MUGURUMA, Michio, SAKAMOTO, Kimie, NUMATA, Masahiro, YAMADA, Hiroyuki, NAKAMURA, ToyooVolume:
37
Year:
1990
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.37.6_446
File:
PDF, 2.15 MB
1990