Inconsistency in the Improvements of Gel Strength in Chicken and Pork Sausages Induced by Microbial Transglutaminase
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概要
Asian-Australasian Association of Animal Production Societies | 論文
- Vitamins A and E in Carcass Fat from Japanese Black and F1 Cross Cattle
- Comparison of Sensory Traits and Preferences between Food Co-product Fermented Liquid(FCFL)-fed and Formula-fed Pork Loin
- Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
- Peptic Hydrolysate of Porcine Crude Myosin Has Many Active Fractions Inhibiting Angiotensin I-converting Enzyme
- Microbial transglutaminase modifies gel properties of porcine collagen