Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages
-
- 한국축산식품학회지
- /
- 제44권3호
- /
- pp.586-606
- /
- 2024