GELATION OF FISH MUSCLE USING MICROBIAL TRANSGLUTAMINASE AND THE EFFECT OF SODIUM CHLORIDE AND PH LEVELS

Author： MORENO H.M.   CARBALLO J.   BORDERÍAS J.  

Publisher： Blackwell Publishing

ISSN： 1046-0756

Source： Journal of Muscle Foods, Vol.21, Iss.3, 2010-07, pp. : 433-450

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