Author:
Sadeghi-Mehr Arash,Lautenschlaeger Ralf,Drusch Stephan
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference40 articles.
1. Beneke B, Ehlers-Rozecki BJ, Bewig M, Islam R, Renartz M, Hildebrandt G (2011) Verbraucher wünscht Klarheit und Ehrlichkeit. Zusammengefügter Rohschinken - Verbrauchertäuschung oder mehr? Fleischwirtschaft 91(1):44–48
2. Islam R (2011) “Klebeschinken” Verbrauchertäuschung durch Enzyme? Dtsch Lebensm-Rundsch 107(5):216–2018
3. Kaufmann A, Koppel R, Widmer M (2012) Determination of microbial transglutaminase in meat and meat products. Food Addit Contam A Chem Anal Control Exposure Risk Assess 29(9):1364–1373. doi: 10.1080/19440049.2012.691557
4. Boles JA (2011) Use of cold-set binders in meat systems. In: Kerry JP, Kerry JF (eds) Processed meats: improving safety, nutrition and quality. Woodhead Publishing, Oxford, pp 270–298
5. Lennon AM, McDonald K, Moon SS, Ward P, Kenny TA (2010) Performance of cold-set binding agents in re-formed beef steaks. Meat Sci 85(4):620–624
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献