Comparisons of the transglutaminase activity, rheological properties and microstructure of pig and poultry blood
T-F. Tseng, M-T. Chen and D-C. Liu
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Comparisons of the transglutaminase activity, rheological properties and microstructure of pig and poultry blood
T-F. Tseng, M-T. Chen and D-C. Liu