Production of restructured meat using microbial transglutaminase without salt or cooking

Journal of Food Science

Volumn 62, Issue 3, 1997, Pages 488-490

  Kuraishi, Chiya ^a   Sakamoto, Jiro ^a   Yamazaki, Katsutoshi ^a   Susa, Yasuyuki ^a   Kuhara, Chiho ^a   Soeda, Takahiko ^a  

^a AJINOMOTO CO INC   (Japan)

Author keywords

Caseinate; Meat; Microbial; Restructured; Transglutaminase

Indexed keywords

GLYCINE MAX;

EID: 1842408970     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04412.x     Document Type: Article

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