Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level
Atilgan, Esra, Kilic, BirolVolume:
54
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-016-2463-x
Date:
February, 2017
File:
PDF, 645 KB
english, 2017