Combined effect of high hydrostatic pressure and microbial transglutaminase on texture, color and protein denaturation of a restructured meat product.
Combined effect of high hydrostatic pressure and microbial transglutaminase on texture, color and protein denaturation of a restructured meat product.
Author(s): BONFIM, R. C.; STEPHAN, M. P.; ROSENTHAL, A.; DELIZA, R.; MATHIAS, S. P.; AZEVEDO, T. L.; MELLINGER-SILVA, C.; FERREIRA, J. C. S.; LEAL JUNIOR, W. F.
Publication year: 2013
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Food Technology
Observation
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