Comparative study between the effects of adding poly (γ-glutamic acid) and transglutaminase on the textural quality and cooking yield of sausage

Comparative study between the effects of adding poly (γ-glutamic acid) and transglutaminase on the textural quality and cooking yield of sausage
M. Muguruma, Y. Namba, A. M. Ahhmed, K. Uotani, and T. Nakamura