ɛ-(γ-Glutamyl)lysine Crosslink Formation in Sardine...

Journal of Food Science 1993 Vol. 58; Iss. 4

ɛ-(γ-Glutamyl)lysine Crosslink Formation in Sardine Myofibril Sol during Setting at 25°C

YASUYUKI TSUKAMASA, KENJI SATO, YUTAKA SHIMIZU, CHIHARU IMAI, MASAAKI SUGIYAMA, YUTAKA MINEGISHI, MAKOTO KAWABATA
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Volume:
58
Year:
1993
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1993.tb09358.x
File:
PDF, 477 KB
english, 1993
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