Rheological properties of pork myofibrillar protein and sodium caseinate mixture as affected by transglutaminase with various incubation temperatures and times

Korean Journal for Food Science of Animal Resources

Volumn 28, Issue 2, 2008, Pages 154-159

  Hwang, Ji Suk ^a   Lee, Hong Chul ^a   Chin, Koo Bok ^a  

^a Chonnam National University   (South Korea)

Author keywords

Incubation time and temperature; Myofibrillar protein; Rheological properties; Sodium caseinate; Transglutaminase

Indexed keywords

EID: 47149100704     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2008.28.2.154     Document Type: Article

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