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Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures
Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures
2018
Qingzheng
Li
Ping
Zhan
Huang
Ligeng
Feng
Yongkang
Luo
Keywords:
gel strength
Fish <Actinopterygii>
Chemistry
water holding capacity
Food science
Tissue transglutaminase
Correction
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