Effect of sodium caseinate and -carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition

Author： Pietrasik Z. Jarmoluk A.

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.36, Iss.3, 2003-01, pp. : 285-294

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