Effects of sodium alginate and transglutaminase as a cold-set gelling system on myofibrillar protein gelation characteristics
G-P. Hong and K.B. Chin
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effects of sodium alginate and transglutaminase as a cold-set gelling system on myofibrillar protein gelation characteristics
G-P. Hong and K.B. Chin