Dielectric properties of chicken and fish muscle treated with microbial transglutaminase

Food Chemistry

Volumn 120, Issue 2, 2010, Pages 361-370

  Basaran, P ^a,b   Basaran Akgul, N ^c   Rasco, B A ^c  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^b UNIVERSITY OF HEIDELBERG   (Germany)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Dielectric; Meat processing; MW; Transglutaminase

Indexed keywords

PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ARTICLE; CHICKEN MEAT; CONTROLLED STUDY; COOKING; CROSS LINKING; DIELECTRIC CONSTANT; DIFFERENTIAL SCANNING CALORIMETRY; FAT CONTENT; FISH MEAT; MOISTURE; PH MEASUREMENT; RADIOFREQUENCY; SALMON; THERMOSTABILITY; TROUT;

SALMONIDAE;

EID: 73249139910     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.050     Document Type: Article

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