Evaluation of functional and textural properties of low-salt comminuted meats as affected by different hydrocolloids and transglutaminase
H.C. Lee, S.Y. Park and K.B. Chin
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Evaluation of functional and textural properties of low-salt comminuted meats as affected by different hydrocolloids and transglutaminase
H.C. Lee, S.Y. Park and K.B. Chin