Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

标题
Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed
作者
关键词
-
出版物
MEAT SCIENCE
Volume 87, Issue 4, Pages 373-380
出版商
Elsevier BV
发表日期
2010-11-26
DOI
10.1016/j.meatsci.2010.11.014

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