Optimisation of transglutaminase as a cold set binder in low-salt beef and poultry comminuted meat products using response surface methodology

Optimisation of transglutaminase as a cold set binder in low-salt beef and poultry comminuted meat products using response surface methodology
J.F. Kerry, A. O’Donnell, H. Brown, J.P. Kerry and D.J. Buckley