Production of dry-cured formed ham with different concentrations of microbial transglutaminase: Mass spectrometric analysis and sensory evaluation-Reference-Cited by-同舟云学术

Production of dry-cured formed ham with different concentrations of microbial transglutaminase: Mass spectrometric analysis and sensory evaluation

Published:2017-07 Issue: Volume:129 Page:81-87
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Jira Wolfgang,Sadeghi-Mehr Arash,Brüggemann Dagmar A.,Schwägele Fredi

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

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4. Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives;European Union;Official Journal of the European Union,2008

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