Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture

Journal of Food Science

Volumn 60, Issue 2, 1995, Pages 300-304

  SAKAMOTO, HIROKO ^a   KUMAZAWA, YOSHIYUKI ^a   TOIGUCHI, SEIICHIRO ^a   SEGURO, KATSUYA ^a   SOEDA, TAKAHIKO ^a   MOTOKI, MASAO ^a  

^a AJINOMOTO CO INC   (Japan)

Author keywords

gel strength; glutamyl lysine; surimi; transglutaminase

Indexed keywords

EID: 84986465415     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1995.tb05660.x     Document Type: Article

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