Combined effect of high hydrostatic pressure and microbial transglutaminase on texture, color and protein denaturation of a restructured meat product.

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Bibliographic Details
Main Authors: BONFIM, R. C., STEPHAN, M. P., ROSENTHAL, A., DELIZA, R., MATHIAS, S. P., AZEVEDO, T. L., MELLINGER-SILVA, C., FERREIRA, J. C. S., LEAL JUNIOR, W. F.
Other Authors: R. C. BONFIM, UFRRJ; MARILIA PENTEADO STEPHAN, CTAA; AMAURI ROSENTHAL, CTAA; ROSIRES DELIZA, CTAA; SIMONE PEREIRA MATHIAS, UFRRJ; TATIANA DE LIMA AZEVEDO, CTAA; CAROLINE MELLINGER SILVA, CTAA; JOSE CARLOS SA FERREIRA, CTAA; WILLIAM FERREIRA LEAL JUNIOR, CTAA.
Format: Separatas biblioteca
Language:English
eng
Published: 2013-10-29
Subjects:Alta pressão hidrostática, Transglutaminase microbiana., Cor, Eletroforese, Textura.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/969679
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