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pro vyhledávání: '"Joseph G. Akamittath"'
Autor:
Joseph G. Akamittath, Hershell R. Ball
Publikováno v:
Journal of Muscle Foods. 3:1-14
Transglutaminase catalyzed crosslinking was initiated in crude actomyosin (refined from surimi processed, mechanically deboned turkey meat – MDTM) at 37°C and 4°C and pH 6.0 and 7.0. Crosslinked reaction products which were analyzed by SDS-PAGE,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::277b9b74d4c1f8eabd95299c8ce6faea
https://doi.org/10.1111/j.1745-4573.1992.tb00666.x
https://doi.org/10.1111/j.1745-4573.1992.tb00666.x
