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Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
Detailed Information
- 자료유형
- 보고서
- ISSN
- 10112367
- 서명/저자
- Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins / K. Katayama
- 형태사항
- pp. 102-108
- 키워드
- MICROBIAL TRANSGLUTAMINASE IMPROVES PROPERTY MEAT PROTEIN SAUSAGE TEXTURE MANUFACTURED LOWQUALITY PORK LOINS
- 기타저자
- K. Katayama
- 모체레코드
- 모체정보확인
- Control Number
- shingu:231790
MARC
008051124s2006 US a a ENG■022 ▼a10112367
■245 ▼aMicrobial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins▼dK. Katayama
■300 ▼app. 102-108
■653 ▼aMICROBIAL▼aTRANSGLUTAMINASE▼aIMPROVES▼aPROPERTY▼aMEAT▼aPROTEIN▼aSAUSAGE▼aTEXTURE▼aMANUFACTURED▼aLOWQUALITY▼aPORK▼aLOINS
■700 ▼aK. Katayama
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2006년 1월호 (제19권 1호)▼d2006, 01
■SIS ▼aS026803▼b64636▼h4▼s2▼fP
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