Response surface methodology study on the effects of salt, microbial transglutaminase and heating temperature on pork batter gel properties

Author: Pietrasik Z.   Li-Chan E.C.Y.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.35, Iss.4, 2002-01, pp. : 387-396

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Abstract