Use of Microbial Transglutaminase and Nonmeat Proteins to Improve Functional Properties of Low NaCl, Phosphate-Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat-Reference-Cited by-同舟云学术

Use of Microbial Transglutaminase and Nonmeat Proteins to Improve Functional Properties of Low NaCl, Phosphate-Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat

Published:2008-06 Issue:5 Volume:73 Page:E218-E226
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Min B.,Green B.W.

Publisher

Wiley

Subject

Food Science

Reference52 articles.

1. ED Aberle, JC Forrest, DE Gerrard, and EW Mills . 2001 . Principles of meat science , 4th ed . Dubuque, Iowa: Kendall/Hunt Publishing Co. p117 -53 .

2. Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase

3. Dietary ?-Linolenic Acid and Mixed Tocopherols, and Packaging Influences on Lipid Stability in Broiler Chicken Breast and Leg Muscle

4. THERMO-RHEOLOGY, QUALITY CHARACTERISTICS, AND MICROSTRUCTURE OF FRANKFURTERS PREPARED WITH SELECTED PLANT AND MILK ADDITIVES

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