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Inconsistency in the Improvements of Gel Strength in Chicken and Pork Sausages Induced by Microbial Transglutaminase
Texture Chicken Pork Microbial Transglutaminase Gel Improvement Protein Crosslinking
2016/4/26
This research investigated variation in the improvement of the texture of chicken and pork sausages induced by microbial transglutaminase (MTG). The extractability of myofibrillar proteins from these ...