Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins |
Katayama, K.
(Marudai Food Co., Ltd.)
Chin, K.B. (Dept. of Animal Science, Chonnam National University) Yoshihara, S. (Department of Biochemistry and Applied Biosciences, Faculty of Agriculture University of Miyazaki) Muguruma, M. (Department of Biochemistry and Applied Biosciences, Faculty of Agriculture University of Miyazaki) |
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