Mechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold binding

  1. Castro-Briones, M.
  2. Calderón, G.N.
  3. Velazquez, G.
  4. Rubio, M.S.
  5. Vázquez, M.
  6. Ramírez, J.A.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2009

Volume: 83

Issue: 2

Pages: 229-238

Type: Article

DOI: 10.1016/J.MEATSCI.2009.05.002 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus