Study of two different cold restructuring processes using two different qualities of hake (Merluccius capensis)muscle, with addition of microbial transglutaminase

Journal of the Science of Food and Agriculture

Volumn 89, Issue 8, 2009, Pages 1346-1351

  Moreno, Helena M ^a   Carballo, Jośe ^a   Bordeŕias, A Javier ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Fish muscle; Microbial transglutaminase; Physical properties; Protein quality; Restructured product

Indexed keywords

MERLUCCIUS CAPENSIS; REXEA SOLANDRI;

EID: 67249120514     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3592     Document Type: Article

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