Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters
T. Lesiow and Y. Xiong
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters
T. Lesiow and Y. Xiong