Evaluation of the discrepancy in physiochemical and rheological properties of cross-linked myosin B proteins and biopolymers catalyzed by transglutaminase in meats

Evaluation of the discrepancy in physiochemical and rheological properties of cross-linked myosin B proteins and biopolymers catalyzed by transglutaminase in meats
A.M. Ahhmed, S. Kawahara and M. Muguruma