Effects of microbial transglutaminase on the texture of surimi gels prepared from various kinds of fishes: (Studies on the functionalities of microbial transglutaminase for food processing Part III)

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 43, Issue 7, 1996, Pages 787-795

  Soeda, Takahiko ^a   Sakai, Tomoko ^a   Toiguchi, Seiichiro ^a  

^a AJINOMOTO CO INC   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001692488     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.43.787     Document Type: Article

References (12)

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7. KIMURA, I., SUGIMOTO, M., TOYODA, K., SEKI, N., ARAI, K. and FUJITA, T. : B. Bull. Jpn. Soc. Sci. Fish, 57, 1389 (1991).
8. ARAKI, H. and SEKI, N. : B. Bull. Jpn. Soc. Sci. Fish, 59, 711 (1993).