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1
The Effect of Tumbling Time on the Quality and Binding Ability of Restructured Beef M. Pectoralis Profundus with Alginate Binder
The Effect of Tumbling Time on the Quality and Binding Ability of Restructured Beef M. Pectoralis Profundus with Alginate Binder
S. S. Moon | S. S. Moon | 2007
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2
Porcine Blood Plasma Transgluataminase Combined with Thrombin and Fibrinogen as a Binder in Restructured Meat
Porcine Blood Plasma Transgluataminase Combined with Thrombin and Fibrinogen as a Binder in Restructured Meat
Tsai-Fuh Tseng | Tsai-Fuh Tseng | 2006
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3
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Young-Tack Lee | Korean Society of Food Science and Technology | 2004
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4
Influence of Milk Co-precipitates on the Quality of Restructured Buffalo Meat Blocks
Influence of Milk Co-precipitates on the Quality of Restructured Buffalo Meat Blocks
Sunil Kumar | Sunil Kumar | 2004
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5
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
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
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6
Microbial Transglutaminase Induced Cross-Iinking of a Selected Comminuted Muscle System, Processing Conditions for Physical Properties of Restructure
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
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