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1Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufactureby SAKAMOTO, HIROKO, KUMAZAWA, YOSHIYUKI, TOIGUCHI, SEIICHIRO, SEGURO, KATSUYA, SOEDA, TAKAHIKO, MOTOKI, MASAOGet access
Published in Journal of Food Science (1995)
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