Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 488–490, May 1997
How to Cite
KURAISHI, C., SAKAMOTO, J., YAMAZAKI, K., SUSA, Y., KUHARA, C. and SOEDA, T. (1997), Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking. Journal of Food Science, 62: 488–490. doi: 10.1111/j.1365-2621.1997.tb04412.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 5/30/96; revised 11/19/96; accepted 11/26/96.
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