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IMPACT OF SALT, PHOSPHATE AND TEMPERATURE ON THE EFFECT OF A TRANSGLUTAMINASE-(F-XIIIA) ON THE TEXTURE OF RESTRUCTURED MEAT
Authors: NIELSEN GS PETERSEN BR MOLLER AJ
Citation: Gs. Nielsen et al., IMPACT OF SALT, PHOSPHATE AND TEMPERATURE ON THE EFFECT OF A TRANSGLUTAMINASE-(F-XIIIA) ON THE TEXTURE OF RESTRUCTURED MEAT, Meat science, 41(3), 1995, pp. 293-299
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