The Effect of Microbial Transglutaminase (MTGase) Enzyme on Physical, Sensorial and Nutritional Properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) Meatballs.

Autor:	ALTAN, Can Okan, KOCATEPE, Demet, İPAR, Mehmet Sedat, ÇORAPCI, Bengünur, KÖSTEKLİ, Bayram, TURAN, Hülya
Předmět:	MEATBALLS ATLANTIC salmon ENZYME activation FOOD industry FOOD safety LOW temperatures GARLIC
Zdroj:	Journal of Agricultural Faculty of Gaziosmanpasa University / Gazi Osman Pasa Üniversitesi Ziraat Fakültesi Dergisi; 2023, Vol. 40 Issue 1, p41-49, 9p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu