Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes-Reference-Cited by-同舟云学术

Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes

Published:2014-03-25 Issue:5 Volume:52 Page:2598-2609
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Monteiro Maria Lúcia Guerra,Mársico Eliane Teixeira,Lázaro César Aquiles,da Silva Canto Anna Carolina Vilhena Cruz,Lima Bruno Reis Carneiro da Costa,da Cruz Adriano Gomes,Conte-Júnior Carlos Adam

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-014-1327-5.pdf

Reference54 articles.

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4. Boles JA, Swan JE (1996) Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull. Meat Sci 44:11–18

5. Brewer MS, Novakofski JE (2008) Consumer quality evaluation of aging of beef. J Food Sci 73:S78–S82

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