Effect of high hydrostatic pressure and transglutaminase on texture, color and sensory profiling of restructured meat.

Effect of high hydrostatic pressure and transglutaminase on texture, color and sensory profiling of restructured meat.

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Bibliographic Details
Main Authors: BONFIM, R. C., ROSENTHAL, A., DELIZA, R., MATHIAS, S. P., FERREIRA, J. C. S., LEAL JUNIOR, W. F.
Other Authors: ROSIANE C. BONFIM, UFRRJ; AMAURI ROSENTHAL, CTAA; ROSIRES DELIZA, CTAA; SIMONE PEREIRA MATHIAS, UFRRJ; JOSE CARLOS SA FERREIRA, CTAA; WILLIAM FERREIRA LEAL JUNIOR, CTAA.
Format: Separatas biblioteca
Language:English
eng
Published: 2014-02-26
Subjects:Alta pressão hidrostática, Transglutaminase microbiana., Consumidor, Cor, Textura.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/981292
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