Application of Microbial Transglutaminase and Functional Ingredients for the Healthier Low-Fat/Salt Meat Products: A Review
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201013351020009.pdf
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1. AHA Dietary Guidelines
2. Soy Protein, Isoflavones, and Cardiovascular Health
3. Strategies for designing novel functional meat products
4. Sodium Lactate/Sodium Chloride Effects on Aerobic Plate Counts and Color of Aerobically Packaged Ground Pork
5. Starch and Egg White lnfluence on Properties of Bologna Sausage as Related to Fat Content
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