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European Food Research and Technology

Volumn 222, Issue 3-4, 2006, Pages 458-466

Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics

(5) Cofrades, Susana a Ayo, Josune a Serrano, Asunción a Carballo, José a Jiménez Colmenero, Francisco a

a INSTITUTO DEL FRÍO CSIC (Spain)

Author keywords

Binding properties; Meat emulsion; Microbial transglutaminase; Rheological properties; RSM; Walnut

Indexed keywords

JUGLANS;

EID: 32244436813 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-005-0017-y Document Type: Article

Times cited : (20)

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