Influence of the addition of chemical modified glyceraldehyde 3-phosphate dehydrogenase on the gelling properties of porcine myofibril
Y. Miyaguchi, T. Sakamoto, S. Sasaki, K. Nakade, S. Ichinoseki, M. Tanabe, M. Numata, N. Higashikuni and K. Kosai
International Congress of Meat Science and Technology