Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

Author: Lantto Raija   Puolanne Eero   Katina Kati   Niemistö Markku   Buchert Johanna   Autio Karin  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.225, Iss.1, 2007-05, pp. : 75-83

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