The improvement of gel strength of sausages prepared from three types of meat with microbial transglutaminase
A. Ahhmed, S. Kawahara, T. Soeda and M. Muguruma
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The improvement of gel strength of sausages prepared from three types of meat with microbial transglutaminase
A. Ahhmed, S. Kawahara, T. Soeda and M. Muguruma