Work

Effect of sodium caseinate and κ-carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition

Year: 2003

Type: article

Source: Food Research International

DOI: 10.1016/s0963-9969(02)00170-9

Authors: Z Pietrasik, A Jarmoluk

Institution: University of Wrocław

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2014000815

FWCI: 4.559

Cites: 39

Cited by: 75

Related to: 10