신구대학교 학술정보원

6 Results:SS:TRANSGLUTAMINASE 0.62 sec.

Study on a Binder by Using Porcine Blood Plasma Transglutaminase, Thrombin and Fibrinogen
Chong-Ming Tsai | Chong-Ming Tsai | 2006

Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
K. Katayama | K. Katayama | 2006

Microbial Transglutaminase Induced Cross-Iinking of a Selected Comminuted Muscle System, Processing Conditions for Physical Properties of Restructure
Eun Young Lee | Korean Society of Food Science and Technology | 2003

Microbial Transglutaminase Modifies Gel Properties of Porcine Collagen
Y. Erwanto | Y. Erwanto | 2003

Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
K. B. Chin | K. B. Chin | 2003

Evaluation of Transglutaminase from Pig Plasma on the Quality of Milk Curd
Tsai-Fuh Tseng | AAAP | 2002